Vegetable Tempura

The Itsu Cookbook

https://www.cutoutandkeep.net/projects/vegetable-tempura • Posted by Octopus Publishing

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

You will need

1 Small Aubergine (about 300g) 200 g Asparagus 8 Small Spring Onions , trimmed 100 g Green Beans , topped About 800ml Sunflower Oil , for deep-frying 1 quantity Ponzu Sauce , to serve
BATTER
100 g Plain Flour 25 g Cornflour 1 tsp Baking Powder ½ tsp Salt 200 ml –250ml chilled Sparkling Water

Project Budget

Time

Difficulty

Description

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

Instructions

1. Cut the aubergine in half lengthways and then into 5mm crescents.

2. Snap off and discard the woody ends of the asparagus. Slice the remainder in half lengthways and then into short fingers.

3. Cut the spring onions into short fingers.

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.

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.

6. Warm a plate and cover it with kitchen paper.

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.

8. Serve the tempura hot, with the ponzu sauce in a bowl for dipping.