Sweet Potato and Zucchini Tempura

Difficulty:
1/5

Ease of preparation rating: EASY
Yield: 4 PORTIONS

 

Ingredients:

Vegetable oil, for frying

 

For the batter:

1¼ (300 ml) cup all-purpose flour

1 large egg

1 cup (240 ml) very cold water

 

For the vegetables:

1 sweet potato, peeled

1 medium zucchini

Cornstarch to coat

 

For the dip:

2 tablespoons (30 ml) Teriyaki Sauce (see Beef Teriyaki recipe)

2 tablespoons (30 ml) water

 

Method:

In a large, heavy saucepan or a fryer, heat about six inches of oil to 350 F (175 C) for deep frying.

For the batter:

In a medium bowl, add the flour, then whisk in the egg and water, being careful not to overmix. Keep cold.

For the 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.

For the dip:

Dilute Teriyaki Sauce with water and serve on the side of the finished vegetables.