Spicy Vegetable Tempura Recipe
2 small eggs, beaten
1 cup water
¼ cup crushed ice
1 cup all-purpose flour, plus more for dredging
1/8 teaspoon cayenne pepper
½ teaspoon ground chipotle pepper
Sesame or grapeseed oil, for frying
Mixed vegetables: asparagus, sweet potato (sliced), bell pepper (sliced), green beans, etc.
Salt and black pepper, TT
Lemon wedges, optional
- Heat oil in a deep pan to between 325 to 350 degrees.
- Gently combine the eggs, water, ice, cayenne, chipotle pepper and flour. Do not overmix; the batter will be lumpy.
- Lightly dredge the vegetables in flour. Working in batches, dip the vegetables in the batter to lightly coat and immediately put them in the oil. Fry until crispy or lightly golden brown, no more than 1 to 2 minutes.
- Drain the tempura on paper towels. Season to taste with salt and pepper and serve immediately with lemon wedges and your choice of dipping sauce.
Wine Pairing: Alsace OneDownload (PDF)