Vegetable Tempura

Prep Time 30 minutes | Cook Time 15 minutes

INGREDIENTS

1/2 cup all purpose flour, plus more for dredging

2 egg yolks

1 cup cold iced water, after ice has been taken out

Vegetable pieces such as:  sliced Japanese sweet potato, bias thin cut carrots, green beans, broccoli, strips of bell pepper, eggplant slices, mushroom halves or quarters

Neutral oil, for frying

Soy sauce 

Lemon wedges

directions

Gently bring frying oil to temperature. Prepare vegetables by cutting them into desired shapes. Dredge all vegetable pieces into flour, making sure to shake off any excess. 

Prepare the batter by whisking the egg yolks with the cold water and measured flour until the mixture comes together, making sure not to over mix, the batter will be lumpy. 

Once the frying oil reaches 350 degrees and working in small batches as to not overcrowd the pan, dip each vegetable in the batter and gently place the battered vegetable into the frying oil, rotating and making sure to slightly move the vegetables around so they don’t clump together and get evenly fried on all sides. Each batch should take approximately 2 minutes. Drain the tempura from the oil and place on a paper towel lined tray and salt the surface while it is still hot. Make sure to allow the oil to reheat in between batches until all vegetables are done. 

Enjoy immediately after frying with a squeeze of lemon and soy sauce for dipping