vegetable tempura

The only thing that distinguishes this recipe from the "other" tempura recipe is the lack of seafood here; otherwise, the details are indentical. Here you can concentrate on a presentation that can include many different types of vegetables that are deep-fried in this exquisitely thin, light batter. Feel free to experiment with whatever vegetables you have that are locally-grown. (About the only vegetable-cum-fruit I wouldn't use for tempura are tomatoes. Instead, serve them fresh and sliced on the side.)

Makes 4 servings

TEMPURA BATTER
2 Large Eggs
2 Cups Rice flour
1 Cup Ice water
 
AGEMONO (FRIED THINGS)
1 Small potato
8 Shiitake mushrooms
1 Green pepper
8 Nori (seaweed) pieces,
cut into 1 x 3 inch sheets
1 Carrot, shredded or planked
1 Eggplant, cut in 1/4-inch slices
1 Small onion, sliced into rings
12 Broccoli florets
 
4 Cups Peanut oil (for frying)
 
Tempura Dipping Sauce
4 Tbs Ginger root, finely grated

Prepare the tempura dipping sauce. Leave in saucepan on low while you prepare the tempura.

Soak the shiitake mushrooms in a bowl of warm water for 15 minutes. Remove stems, then dry the mushroom caps with paper toweling. Slice each cap with an 'X'. Set the mushrooms aside.

Peel the carrot and shred with a grater*. Set aside. Cut the green pepper into 1/4-inch slices. Remove seeds from inside the rings. Set aside. Slice the potato into 1/4-inch slices. Set aside.

In a large mixing bowl, break the eggs into 1 Cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.)

Prepare whatever other vegetables you would like included. Remember to slice thick vegies into 1/4-inch slices or they may not completely cook.

Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura is small batches and serve immediately with warm tempura dipping sauce mixed with grated ginger and served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be more of a pasty white when done.) Drain on rack or paper towels.

*The shredded carrots are most easily deep-fried by spooning an amount into the batter and then sliding the battered carrots into the deep-fryer. Or by dipping carrot 'planks' into the batter, then deep-frying them.