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Sweet potato and zucchini tempura
Ingredients
- Vegetable oil, for frying
Batter:
- 1-1/4 (300 milliliters) cup all-purpose flour
- 1 large egg
- 1 cup (240 milliliters) very cold water
Vegetables:
- 1 sweet potato, peeled
- 1 medium zucchini
- Cornstarch to coat
Dip:
- 2 tablespoons (30 milliliters) Teriyaki Sauce (see Beef Teriyaki recipe)
- 2 tablespoons (30 milliliters) water
Directions
- In a large, heavy saucepan or a fryer, heat about six inches of oil to 350 F (175 C) for deep frying.
Batter:
- In a medium bowl, add the flour, then whisk in the egg and water, being careful not to overmix. Keep cold.
Vegetables:
- Slice sweet potato into quarter-inch thick rounds and cut zucchini into three-inch long wedges.
- Dust sweet potato rounds and zucchini wedges with cornstarch, then coat them in batter.
- Fry battered vegetables in batches, frying each batch for about four minutes, or until golden brown.
- Remove from oil and drain on paper towel before serving.
Dip:
- Dilute Teriyaki Sauce with water and serve on the side of the finished vegetables.
