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Light Vegetable Tempura
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Ingredients
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Step by step
Method
4 steps
- 1
Pat the sweet potato, zucchini, broccoli, and asparagus very dry — water fights the batter. Whisk soy sauce, water, and sugar for dipping; set aside with grated daikon if you're using it.
- 2
Heat 2 inches of neutral oil to 350°F. A drop of batter should float and sizzle gently. Whisk flour, ice-cold sparkling water (or ice water), and egg yolk just until combined — lumps are fine; overmixing makes glue.
- 3
Dust vegetables lightly with flour, dip in batter, and fry in small batches 2–3 minutes until pale gold and crisp. Lift to a wire rack. Between batches, skim loose batter bits so they don't burn.
- 4
Serve immediately with the dipping sauce. Tempura waits for no one — the crunch fades if it sits.