Vegetable Tempura (Japan)

Preparation

1. 1

   Prepare a large bowl of very cold water with a few ice cubes, and keep the flour chilled if possible: staying cold is what guarantees a light batter.

2. 2

   Mix the flour with the ice-cold water just before frying, with a fork and for only a few seconds, until you get a runny, still slightly lumpy batter: don't whisk too long, or the gluten develops and the tempura turns dense instead of crisp.

3. 3

   Cut the vegetables (bell pepper, zucchini, eggplant) into thin, even slices or sticks, for even cooking.

4. 4

   Heat the frying oil to 180°C (check with a thermometer, or drop in a bit of batter: it should float back up in 3-4 seconds).

5. 5

   Dip each vegetable piece in the batter and gently slide it into the hot oil, without overcrowding the fryer or pot.

6. 6

   Fry for 2-3 minutes in small batches, flipping once, until the batter is just golden and crisp — it should stay pale, not brown, or it's overcooked.

7. 7

   Drain on paper towel and serve immediately with soy sauce, while it's still nice and crisp.