Summer Farmers Market Tempura

With dipping sauce

Print Recipe

Servings: 4

Everybody loves light and crispy tempura! Side burner on your grill? That’s perfect for frying outside. Or your stovetop works. Use a few veggies, or a variety like we did… whatever suits!

Ingredients

Sauce

1 cup broth (we used vegetable)

3 tablespoons low sodium soy sauce

2 tablespoons mirin

2 tablespoons sugar

2 teaspoons prepared horseradish

Batter (use cold ingredients)

2 eggs, beaten well

1¾ cups cold seltzer water

1½ cups cold cake flour

Cooking oil (peanut or vegetable)

8 ounces mushrooms

8 ounces okra

1 small sweet potato, peeled cut into

½-inch slices

2 bunches green onions, trimmed and cut into 3-inch pieces

1 large zucchini, cut into sticks

1 bunch broccolini, trimmed Handful of fresh green beans

Handful of sliced carrots

1 cup each cubed watermelon and cantaloupe

Directions

For the sauce, warm the broth. Add the other ingredients. Set aside.
Heat the cooking oil to 350 degrees. As oil heats, create the batter by combining the eggs with water. Remove foam with spoon and discard. Gently add in flour, stirring as little as possible. A few lumps are ok. Sit in a bowl of ice to chill.Dip vegetables and fruits into cold batter, coating lightly. Place into oil and fry, uncrowded, until lightly golden and crispy (2–3 minutes). Remove with a slotted spoon and place on a rack to drain.