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File in: Oil, Entree

Paul Lukens's

Tempura Vegetables

Serves 4-6

  • 1 cup ice water
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 sweet potato (cut into 1/2 inch thick strips)
  • 12 oz. button mushrooms
  • 1 bunch asparagus (stalks peeled)

Mix baking powder and flour in a bowl. Pour water into mixture and stir well with a fork, but do not beat until smooth. Allow the batter to rest for 5 minutes.

Fill a wok with 2 inches of vegetable oil and place on medium-high heat.

Set up your cooking area with your batter between your wok and your vegetables. Drop your vegetables piece by piece into the batter, coat thoroughly, and lower them into the oil on a slotted spoon. Allow the tempura pieces to fry until golden and place on a platter lined with paper towels.

The vegetables listed are just suggestions -- onions, broccoli and zucchini are all also delicious.