Vegetable Tempura
[u]Vegetables[/u]:
carrots, sliced
zucchini, sliced
green, red, or yellow bell peppers, sliced
crimini mushrooms, sliced
avocado, sliced [u]Tempura Batter[/u]:
1/2 cup flour
1/3 cup cornstarch
2 teaspoon baking powder
3/4 cup very cold water*
1 tablespoon safflower oil safflower oil, to fill about 1" to 2" deep in pan [u]Dipping Sauce[/u]: (optional)
1 part soy sauce
1 part water
sugar, to taste
grated daikon, to taste
1. Slice all vegetables. Try to keep the "longer to cook" ones a little more on the thin side. (Roughly: keep carrots, squash, and eggplant slices under 1/4" thick; mushrooms and avocado slices can be thicker. I slice half an avocado into 5 lengthwise slices).
2. Tempura Batter: In a bowl, combine flour, cornstarch, and baking powder;thoroughly mix. Stir in cold water, then stir in 1 tablespoon safflower oil; mix until just all moistened and it is the consistency of batter.
3. Add safflower oil to a pan over medium-low heat; let it get hot. Test the hotness of the oil by dropping a bit of batter in. It should "fry".
4. Dip the vegetables in the batter (both sides), then put into the oil. Cook for 3 minutes on one side, then flip and cook 2 minutes more. When done, remove and put on a paper towel lined plate to drain.
5. Dipping Sauce: In a bowl, combine soy sauce, water, sugar, and daikon; stir together, then let sit to let flavors muddle. (I am sure many number of dips would be good with it though. If you come up with a great dipping sauce, post it in the comments! We all could use dipping sauce recipes!)
* Put water in freezer while getting stuff ready to make sure it is COLD.
Source of recipe: This recipe was inspired by my love of Japanese Tempura.
SO HOW'D IT GO?
I forgot to add it above. .. but when I took these out of the oil and put them on the paper to drain, I sprinkled them with a little season salt. So just in case you think they need a little "kick" try the season salt!