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Summer Garden Tempura


For the tempura batter:
1 ½ cups all-purpose flour
Salt and pepper to taste
2 eggs, beaten
1 ½ cups iced sparkling water or cold beer

2 cups sunflower or peanut oil
2 handfuls of green beans, ends left on
1 pepper, cut into strips
1 eggplant, cut into discs
4 zucchini or summer squash, cut in half or whole if small
1 handful fresh basil leaves
2-3 beets cooked briefly and sliced into bite-sized sections
2-3 carrots cooked briefly and sliced into bite-sized sections

Sauté the onions in oil until soft. Add parsley; stir to wilt.

First, make the tempura batter. Sift the flour into a bowl with the salt and pepper and make a well in the center. Add the eggs and, with a whisk, mix in the cold water or beer to make a batter the thickness of heavy cream but not too smooth. Keep this in the refrigerator until you need it.

Pour the oil into a deep pot so that  it reaches about 1/3 of the way up the side. Heat the oil until it reaches about 325 degrees F. If you don’t have an oil thermometer, it’s easy to test the temperature. Drop a cube of bread into the oil. It should turn golden brown in less than a minute.

Dip the vegetables, roots and basil into the batter, a few at a time, and then into the hot oil until pale gold and crisp. Drain them on towels.

This entry is related to the following products. Click on any of them for more information.
Onion, Basil, Potted, Pepper: Bell or Sweet, Zucchini, Beet, Carrot,