Seasonal vegetable tempura

⏱ 25 min 👥 2 servings

Tempura, a light batter fried at high temperature, elevates seasonal vegetables without weighing them down. Success depends on preparing the batter at the very last moment, mixing it only slightly, and keeping the oil at the right temperature throughout the cooking process. A fine-mesh skimmer helps remove any batter bits that detach during frying, keeping the oil clean and ensuring a crispy result until the very last batch.

Preparation

Prepare the batter
Quickly mix flour, very cold water, and an egg, being careful not to overwork the batter.
👉 Pro tip: lumps in the batter make for a crispier tempura than a smooth batter.
Heat the oil
Heat the oil to approximately 170-180°C.
Fry the vegetables
Dip the vegetables into the batter, then fry for a few minutes until golden and crispy.
Drain
Drain on a rack or paper towels, and skim the oil regularly with the skimmer.

Culture

A Portuguese legacy
Tempura is believed to have originated from frying techniques brought by Portuguese merchants in the 16th century, which were then adapted and perfected by Japanese cuisine.

The tool

Grater with draining system

Grated daikon is a traditional accompaniment to tempura: this grater with a sliding system allows you to adjust the texture and moisture in one motion, for a garnish that is neither too dry nor too watery.

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