Crispy Vegetable Tempura
A stunning, delicate, and shatteringly crisp assortment of deep-fried vegetables. The secret to perfect Japanese tempura is using ice-cold water and barely mixing the batter, resulting in a lacy, airy crust that never feels greasy.
Ingredients
- 1/2 Sweet potato sliced into 1/4-inch rounds
- 1/2 Eggplant sliced and fanned
- 1/2 Onion cut into thick rings
- 4 fresh Shiitake mushrooms
- 1 cup Tempura batter mix or cake flour
- 1 cup Ice-cold water
- Vegetable oil for deep frying
- Matcha salt or Tentsuyu for serving
Instructions
- Prepare the Vegetables: Ensure all vegetables are sliced to a uniform thickness. Thoroughly pat all the vegetables completely dry with paper towels (any moisture will cause the oil to splatter and ruin the crust).
- Prepare the Oil: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot to 340°F (170°C).
- Make the Batter (Crucial Step): Just before frying, gently mix the tempura flour and the ice-cold water in a bowl using chopsticks. Do NOT overmix. The batter must be lumpy and uneven; if you whisk it smooth, the gluten will develop, and the tempura will be dense and doughy instead of crispy.
- Dip and Fry: Dip the dry vegetables into the lumpy, cold batter, letting excess drip off. Carefully slide them into the hot oil. Fry in small batches to maintain the oil temperature.
- Cook and Serve: Fry for 2 to 3 minutes, turning once, until the batter is crisp and very light golden (tempura should not be dark brown). Drain the vegetables upright on a wire rack. Serve immediately with a side of matcha salt or warm dipping sauce.
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