Vegetable Tempura

Name: Vegetable Tempura
Total time: 20 min
Ingredients: Neutral oil, such as canola or grapeseed, for deep-frying; 1/2 cup flour, plus more for dredging; 2 egg yolks; 24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like; Salt and black pepper; 1 lemon, cut into quarters, optional; Soy sauce, optional

4.0

(208)

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Total: 20 minutes

Servings: 4

Cost: $5.01 /serving

Author : Mark Bittman

Ingredients

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Neutral oil, such as canola or grapeseed, for deep-frying1/2 cup flour, plus more for dredging2 egg yolks24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you likeSalt and black pepper1 lemon, cut into quarters, optionalSoy sauce, optional

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Instructions

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Step 1

Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.

Step 2

Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.