Vegetable Tempura

Tempura feels like you are cooking something much more elaborate than you are. The idea of deep-frying at home is daunting to most, but this light batter technique isn’t a big hurdle. You aren’t going to break any brain cells with the recipe: flour and cold soda water (or beer if you like to get vegetables drunk). Mix the two until you have a lumpy soup. It should be thin and runny, just enough viscosity to coat. Don’t mix it too much, that will start the process of converting the flour to gluten (which is chewy and not what this is supposed to be about). Traditionally, the batter was mixed with chop sticks. Which is smart, because you would really have to go to town with them to get a complete mix.

Seafood is not unheard of, but I usually stick to vegetables. A few have risen to the top of the charts at my casa. Coming in at number 1 (with a bullet): fennel. You have to slice it thin to get it to cook right, but that sweet flavor is killer. Rounding out the top five: zucchini, red onion, potato and asparagus.

Thin slices are important for the proper cooking time. It shouldn’t take more than a minute a side. Start with a heavy bottomed pan, cast iron if you have it. Fill with a generous amount of oil, but no more than half way up your container. If there is an eruption, the overflow will be nasty. Cozy your oil up to around 380. Don’t put too many pieces in at once, this will drop the oil temperature to sub-frying temps. These aren’t onion rings or poppers. You should be able to see what you are eating through the batter. When it puffs up and starts to change color, flip it over and repeat on the other side. When done, drain on a cookie rack or paper towel.

Things to watch out for –
Too Greasy: cut the veg thinner and decrease cooking time.
Too Gummy: thin out your batter.
Too Soggy: eat them fast, they will steam themselves if you let them sit.
Too Much Fun: you did everything right. Three Gold Stars.