This simple tempura recipe makes the most of spring and summer produce.
Course Appetizer, dinner, Lunch, Snack
Cooking Style frying, Vegetarian
Seasonal spring, summer
Prep Time 15mins
Cook Time 10mins
1lbvegetables and blossoms(such as snap peas and pea leaves, squash blossoms, carrots, heirloom tomatoes, fava beans, string beans, bell peppers, summer squash)
3cupsrice oil or canola oil
1/2cupice cold Japanese lager
Wash and dry vegetables and blossoms. Reserve on paper towels.
In a heavy-bottomed sauce pan, heat the oil to 350º.
To prepare the tempura batter, combine the ice water and beer in a bowl, then whisk in the egg. Using chopsticks, gently incorporate the flours, salt and Schichimi Togarashi. Do not overmix – small lumps are a good thing. Use batter as soon as possible.
Dip the vegetables and blossoms into the batter, shaking off excess. Fry tempura until just golden brown.
Tempura may be held in a 200º oven for no more than ten minutes before serving.