Root Vegetable Tempura (g,v) Recipe
lightly battered fresh seasonal vegetables. Togarashi aioli.
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Ingredients
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Root Vegetables
Tempura Batter
Togarashi Aioli
Oil for Frying
Method
Preparation of Root Vegetables
- 1
Prepare the Vegetables
Peel and cut the carrots, sweet potatoes, parsnips, and beets into uniform sticks or bite-sized pieces. Aim for similar sizes to ensure even cooking.
Making Tempura Batter
- 2
Mix the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually add the cold sparkling water, whisking gently until just combined. Do not over-mix; a few lumps are okay.
Frying the Vegetables
- 3
Heat the Oil
In a deep frying pan or a wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and float to the surface.
- 4
Batter and Fry the Vegetables
Dip the prepared root vegetables in the tempura batter, allowing excess batter to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove them and drain on paper towels.
Making Togarashi Aioli
- 5
Combine Aioli Ingredients
In a small bowl, mix together the mayonnaise, togarashi spice blend, lemon juice, and minced garlic. Stir until well combined and set aside.
Serving
- 6
Plating the Dish
Serve the crispy root vegetable tempura hot with the togarashi aioli on the side for dipping.