https://eatchofood.com/blog/2021/10/28/the-best-vegetable-tempura
| Ingredients –Vegetables · 1 Squash, cut into ½ inch rings with seeds removed · 1 large white onion, peeled and sliced into ½ inch rings · 1 head of broccoli, cut into small florets and stem sliced into ¼ inch thick strips · ½ pound brussel sprouts, ends trimmed · 1 bundle of asparagus, ends trimmed Ingredients—Batter · 1 ¾ cups ice water · 2 large egg yolks (if you make the pancakes use the extra egg yolk from that as one) · 200g all-purpose flour · 25g cornstarch Ingredients—Random · Vegetable or canola oil for frying · Kewpie mayo · 1 tablespoon lemon zest · Furikake for serving |
| Instructions 1) Over medium high heat, heat oil in a deep pot to 360 degrees. Reduce heat to maintain temperature. Line a baking sheet with paper towels and set a wire rack on top. 2) Right before frying, in a medium bowl, whisk to combine the water and egg yolks. Add flour and cornstarch and lightly mix until just a few lumps remain. 3) Working in batches, dip the vegetables in the batter, shaking off any excess and carefully lower into the hot oil. Heartier vegetables like squash and brussel sprouts will fry for 2-3 minutes and more delicate vegetables like onion rings and asparagus will fry for 60 – 90 seconds. 4) Transfer the tempura vegetables to the wire rack to cool and continue frying remaining vegetables. 5) In a small bowl mix to combine kewpie mayo and lemon zest. Smear on a platter or serve on the side. Arrange the tempura vegetables on the platter and sprinkle on some furikake. |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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