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Sparkling Winter Vegetable Tempura

1

  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 to 6 servings
Sparkling Winter Vegetable Tempura

Produced by Stephanie Han Kim; Photography by Christie Vuong; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari.

Dip winter vegetables in a light coating, fry them to a crisp and serve with a little tempura sauce. It’s like the party never ended! Make sure to prep all vegetables first—once the wok gets heated, things move fast. —Amy Rosen

Ingredients

  • 1 1⁄2 cups all-purpose flour

  • 1/2 cup cornstarch

  • 1 tsp sea salt

  • 1 cup ice-cold sparkling water

  • 1 cup ice-cold dry sparkling wine

  • canola oil, for frying

  • 1 sweet potato, peeled and thinly sliced

  • 1/2 sweet white onion, thinly sliced

  • 1 cup French green beans

  • Shichimi Togarashi, to taste (optional)

  • tempura sauce, for dipping

Instructions

  • Batter: Combine flour, cornstarch and salt. Whisk in sparkling water and sparkling wine until just combined (it should be the consistency of thin pancake batter). Set aside.

  • 2. Pour oil into a wok or medium saucepan to a depth of 3 in., then heat on medium-high (or in a deep fryer at 350F).

  • Dip sweet potato slices, onion slices and beans in batter, a handful at a time. Remove with tongs, shaking off excess. Add to hot oil, being mindful not to overcrowd. Cook until golden, 2 to 3 min per batch. Drain on a paper towel. Repeat with remaining vegetables.

  • Mound into a pile in a bowl and shake togarashi overtop. Serve with small bowls of tempura sauce.


Might we suggest:

A bottle of Kim Crawford extra dry prosecco

Kim Crawford Extra Dry Prosecco, $23, lcbo.com.

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