Vegetable Tempura

So I found this book at the library, A Flash in the Pan: 100 Fast and Furious Recipes for Wok and Stir Fry by Shirley Gill and Liz Trigg. I had never had tempura before, but I always heard people ordering it in film or reading about it in books. So I decided to try it out.

“These deep-fried fritters are based on Kaki-age, a Japanese dish that often incorporates fish and shrimp as well as vegetables.”

Ingredients:

  • 2 Medium Zucchini
  • 1/2 Medium Eggplant
  • 1 Large Carrot
  • 1/2 Small Spanish Onion
  • 1 Egg
  • 1/2 Cup of Ice Water
  • 1 Cup of All-Purpose Flour
  • Salt
  • Ground Pepper
  • Vegetable Oil for deep frying
  • Sea Salt Flakes
  • Lemon Slices
  • Japanese Soy Sauce (Shoyu)

Directions:

  1. Using a potato peeler, pare strips of peel from the zucchini and eggplant to give it a striped effect. *Peeling strips of peel from the zucchini and eggplant will avoid too much tough skin in the finished dish.
  2. Cut the zucchini, eggplant, and carrot into strips about 3-4 inches long and 1/8 inch wide.
  3. Put the eggplant, zucchini, and carrot in a colander and sprinkle liberally with salt.
  4. Let stand for 30 mins, then rinse thoroughly under cold running water.
  5. Drain well.
  6. Thinly slice the onion from top to base, discarding the plump pieces in the middle.
  7. Seperate the layers so that there are lots of fine long strips.
  8. Mix all the vegetables together and season with salt and pepper.
  9. Make the batter immediately before frying: mix the egg and iced water in a bowl-then sift in flour. Mix briefly using a fork or chopsticks. Do not overmix-the batter should remain lumpy. Add the vegetables to the batter and mix to combine.
  10. Fry vegetables in wok or pan.

Thoughts After Reading:

So when I made this, all the mixture came off the vegetables and fell into the pan and burned to the pan. I guess my vegetables were too wet or something.

The ones that did fry tasted good, but the others were okay. If I were to do this again, I would dry them off with a paper towel.

For more recipes, go to Scottish Oatcakes