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Vegetable tempura

Servings: 4
Author: Shelly

Ingredients

Veggies:

  • tiny zucchinis - zucchini blossoms, sweet potato, leeks, peppers. Make sure to cut large and hard veggies into smaller chunks.

For the batter

  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1½ cups seltzer or sparkling water.

For frying:

  • 2 cups canola oil

For the dipping sauce

  • 1 small sheet of kombu - seaweed
  • 5 dried mushrooms
  • ¼ cup soy sauce
  • ¼ cup mirin - or rice vinegar

Instructions

  • To make the batter: Put the batter ingredients into a medium bowl and whisk until smooth.
  • Pour the oil into a medium-small saucepan over high heat. When the oil is hot (drop a few drops of batter into it; if it sizzles and bubbles, it's hot) lower the heat to medium-high.
  • Frying: dip the veggies in the batter, then place them gently in the hot oil. Fry for 1 minute, then, using metal tongs, flip and fry the other side until it’s golden. Remove from the oil and place on a plate lined with a paper towel.
  • Dipping sauce: put the kombu and mushrooms in a small saucepan with 1 cup of water and bring to a boil. Stir in the soy sauce and mirin (or rice vinegar) and continue to boil for 2-3 minutes. Remove from the heat and let it cool. Serve in a small bowl on the side with the tempura.