Sparkling Winter Vegetable Tempura
1
- Prep Time20 min
- Total Time40 min
- Makes4 to 6 servings
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.
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