This tempura is made even lighter and crispier with the addition of seltzer water, which helps aerate the batter. Use your favorite vegetables, or try battering raw shrimp (shelled and deveined, tails intact). Shrimp will cook about 3 minutes in the deep fryer. This appetizer is best eaten just moments from the deep fryer, so it's a fun dish to make at the type of party where everyone's hanging around the kitchen. If you're on the market for a deep fryer, read my review of the George Foreman Lean Mean Spin Frying Machine. (Larger image.)
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Ingredients:
- Canola oil, for deep frying
- 8 ounces seltzer water
- 1/2 cup ponzu sauce
- 1 scallion, sliced
- 2 cups all-purpose flour, divided
- 1 generous pinch kosher salt or sea salt
- 1 egg
- About 2 pounds vegetables, cut into thin slices or strips, such as red bell peppers, zucchini, sweet potato
- Other vegetables could include green beans, red onion or mushrooms
Preparation:
- Heat oil in deep fryer to 365˚F. Pour seltzer into an ice-filled cup, set aside. Place 1 cup flour in a shallow dish, such as a pie pan, set aside. In a small serving dish, combine ponzu sauce and scallion, set aside.
- In a medium bowl, combine remaining 1 cup flour and kosher salt, stirring with a whisk.
- In a small bowl, beat egg with a fork. Strain seltzer into a measuring cup to measure 8 ounces (1 cup) without ice. Add the seltzer to the egg and mix with a fork to combine. Pour egg mixture into the flour mixture and use a whisk to stir mixture until smooth and no lumps remain.
- When frying oil is ready, dredge vegetables with a light coating of flour, then dip in batter. Hold the pieces over the batter bowl for a moment to allow excess batter to drip off the food, then carefully drop the food into the hot oil, being careful not to splash the oil and risk burning yourself. Cook vegetables in the oil for about 3 minutes, turning over with a pair of metal tongs halfway through cooking. The food is done when the batter is golden brown and the vegetable inside is tender. Taste-test the first batch and adjust cooking time and temperature accordingly. Serve immediately with ponzu dipping sauce.
This recipe for Tempura with Ponzu Dipping Sauce serves about 6 to 8 people as an appetizer.
