Vegetable Tempura
Extract from The Itsu Cookbook • By Julian Metcalfe • Published by Mitchell Beazley
About
The Itsu Cookbook
Here’s a fun and easy way to prepare any seasonal vegetables. The secret to crisp, light tempura batter is to get the oil hot enough and fry only small batches at a time. The hotter the oil, the less it is absorbed by the batter, and the healthier the result. Increase the quantities below
and serve the tempura with ponzu sauce for a fabulous party snack. Note that the cooking oil can be reused; just cool and strain it, then store it in an airtight container.
Serves 2
• 274 calories
• 1.1g saturated fat
Tags
© 2024 Julian Metcalfe / Mitchell Beazley · Reproduced with permission.
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You Will Need
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Step 1
Cut the aubergine in half lengthways and then into 5mm crescents.
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Step 2
Snap off and discard the woody ends of the asparagus. Slice the
remainder in half lengthways and then into short fingers. -
Step 3
Cut the spring onions into short fingers.
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Step 4
To make the batter, sift the flours and baking powder into a bowl
and stir in the salt. Whisk in the water to make a smooth batter that
has the consistency of pouring cream. Add more water if necessary. -
Step 5
In a deep saucepan, heat the oil to 180°C, or until a teaspoon of
batter added to the pan sizzles and starts to brown immediately. -
Step 6
Warm a plate and cover it with kitchen paper.
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Step 7
Dip a handful of cut vegetables into the batter, then carefully lower
them one at a time into the hot oil. Fry for less than a minute, until
the batter is puffy and golden. Using tongs, transfer them to the
prepared plate. Repeat until all the vegetables are cooked. -
Step 8
Serve the tempura hot, with the ponzu sauce in a bowl for dipping.
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