Vegetable Tempura
Traditional tempura batter consists of just three ingredients: egg yolks, ice water, and flour. The yolks provide richness and flavor, and the flour gives structure. It must be under-mixed to prevent gluten development, which would make the tempura tough, and it must be used within twenty minutes. Adding cornstarch (which has no gluten) keeps the batter from getting too gluey or tough and adds working time. This recipe is half wheat flour and half cornstarch.
For batter
Traditional tempura batter consists of just three ingredients: egg yolks, ice water, and flour. The yolks provide richness and flavor, and the flour gives structure. It must be under-mixed to prevent gluten development, which would make the tempura tough, and it must be used within twenty minutes. Adding cornstarch (which has no gluten) keeps the batter from getting too gluey or tough and adds working time. This recipe is half wheat flour and half cornstarch.
For batter
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 cup ice cold seltzer (club soda or other bubbly water)
- 1 egg
- Pinch of salt
- 1 cup flour for dredging
- Cut all your vegetables and seafood into bite-sized pieces. Cut harder vegetables, like potatoes, into ¼ inch thick slices. Leave beans and mushrooms whole.
- Heat oil to 340-360 degrees Fahrenheit.
- Make batter last: prepare it when all your ingredients are prepped and you’re ready to begin frying. Mix egg and seltzer water. Mix dries together and then blend with egg/water.
- Dip/roll vegetables and shrimp in dredging flour.
- Make tempura cracklings by adding batter to hot oil (see video). Dip vegetable in batter with tongs or chopsticks. Let excess drip off and carefully place directly in oil. Cover with cracklings and cook until golden and crisp. Drain and serve immediately with dipping sauce. Plain soy sauce is too strong for this so dilute it with vegetable stock or make a tentsuyu dipping sauce.