Vegetable Tempura

I had a taste for tempura so decided to make some myself. I used a recipe for tempura batter from the CIA’s The Professional Chef. It included flour, eggs, crushed ice, and water. I added a bit of baking powder because I’ve seen that suggested for tempura batter to allow the batter to puff even more in the fryer. I used asparagus, bell pepper, sweet onions, sweet potato, broccoli, and mushrooms. I fried the vegetables in 360 degree oil for anywhere from 2-5 minutes, depending on the vegetable. The sweet potatoes took 5 minutes and were the only vegetable I dredged in flour before battering. I liked the asparagus the best because it still stays crisp in the middle. We ate the tempura with a dipping sauce I made from grated ginger, mirin, rice wine vinegar, soy sauce, and sesame oil.

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