Vegetable Tempura
INGREDIENTS
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Use whatever seasonal vegetables you have. These are what we had in late June in southern France. See the end for some other vegetable suggestions.
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1 small sweet potato
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2 small eggplants/aubergines
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About 9 baby zucchini, or 2 regular sized zucchini
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1 medium carrot
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A handful of green beans
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What vegetables can you use for tempura?
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Basically, anything that is in season can be used. Harder vegetables should be cut thinner or smaller so that they cook faster. Some examples, both traditionally Japanese and not so traditional:
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What vegetables can you use for tempura?
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Basically, anything that is in season can be used. Harder vegetables should be cut thinner or smaller so that they cook faster. Some examples, both traditionally Japanese and not so traditional:
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Traditional:
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Sliced onions
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Green onions, cut into about 1/2 inch / 1cm pieces (fry in little bundles mixed with matchstick carrots)
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Green shiso leaves (red shiso is too bitter)
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Chrysanthemum leaves and shungiku
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Green beans
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Snow peas
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Sweet potatoes (the white or orange kind)
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Eggplant/aubergine
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Kabocha squash
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Shishito peppers (slightly spicy)
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Burdock (gobo)
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Carrots
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Fava beans (soramame)
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Not very traditional:
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Green asparagus - cut into about 2 inch / 4 cm lengths
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Parsley leaves
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Sage leaves
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Thai basil
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Watercress
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Arugula (rucola/rocket)
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Green peas
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Zucchini
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Slightly unripe, firm tomatoes (cut into wedges and deseed)
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Potatoes (cut into rounds or wedges)
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Sweet peppers (cut into strips)
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Jalapeño peppers (whole or cut into half and deseeded)
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Firm banana (cut into chunks) - I’ve never tried plantain but that could work too
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For the batter:
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1 egg
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A jug of ice water
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3 Tbs. cake flour or all-purpose flour (not bread flour)
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1 Tbs. corn or potato starch
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Oil for frying
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