Vegetable Tempura

serves 4

recipe adapted slightly from Rachael Ray Magazine

• 5 tablespoons flour
• 5 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup sparkling water
• ice cubes, if needed
• 1 lb. assorted vegetables
• 1/2 cup ponzu sauce

 

In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda and salt. Add the club soda and whisk until the batter is smooth. If the batter is too thick, add an ice cube to help thin it out.

Cut the firm vegetables such as carrots and sweet potatoes into 1/8 inch slices. For softer vegetables, 1/4 inch will do.

Pour enough oil into a medium saucepan to measure about 2 inches. Attach a deep-fry thermometer to the pan and heat the oil to 350F. Line a plate with a double layer of paper towels.

Working in batches, drop a few slices of vegetables into the batter. Stir gently to coat. Using tongs or chopsticks, lift the food from the batter, allowing excess batter to drip back into the bowl. Carefully add a few pieces to the hot oil, making sure not to overcrowd the pot. Turn vegetables occasionally and fry until lightly golden on all sides, about 1 to 1 1/2 minutes.   Let temperature heat back up to 350F in between batches. Transfer tempura to paper towels. Season with salt and serve with ponzu sauce.