Tempura Fried Anp Veggies Recipe

Prepare oil

Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 2–3 inches (enough for shallow deep-frying). Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Make batter

In a medium bowl, whisk together all-purpose flour, cornstarch, rice flour (if using) and baking powder. In a separate bowl, lightly beat the egg, then add the ice-cold sparkling water and stir once. Pour the wet mixture into the dry ingredients and mix sparingly with chopsticks or a fork until just combined — a few lumps are okay. Overmixing warms the batter and reduces crispiness. Season with 1/4 tsp salt and 1/8 tsp black pepper; the remaining salt will be used at the end.

Dry vegetables

Pat all vegetables dry with paper towels. For wet vegetables like grated cucumber used in the dip, ensure they are separate — only the vegetables listed under ANP Vegetables go into the batter. Arrange vegetables on a tray so they are not crowded.

Fry in batches

Working in small batches (3–6 pieces depending on size), dip each vegetable into the batter to lightly coat — shake off excess. Carefully lower into hot oil. Fry until batter is crisp and pale golden, about 2–3 minutes for thin pieces (napa, peppers) and 3–4 minutes for thicker pieces (asparagus, broccoli, carrots). Turn once if needed for even color. Avoid overcrowding the oil to maintain temperature.

Drain & season

Using a slotted spoon or spider, transfer fried vegetables to a wire rack set over a sheet pan or paper towels. Immediately season with a light sprinkle of fine sea salt (about 1/8–1/4 tsp per batch). Keep finished pieces warm in a low oven (200°F / 95°C) on the rack while you fry remaining vegetables.

Prepare vegetables

Trim asparagus and green beans; cut asparagus into 2–3 inch pieces. Slice peppers into 1/2" strips, cut napa cabbage leaves into narrow strips, separate broccoli into small florets and cut carrot into batons or thin diagonal slices. Pat each vegetable dry to remove surface moisture — dry surfaces help the batter adhere and fry crisp.

Order of frying

Fry vegetables from densest/thickest to lightest for even results: start with carrots and broccoli (3–4 minutes), then asparagus and green beans (3 minutes), followed by peppers and shishito (2–3 minutes), and finish with napa cabbage strips (1.5–2 minutes) as they cook fastest. Adjust time based on piece size and oil temperature.

Prepare cucumber

Peel (if desired) and halve the cucumber lengthwise. Use a spoon to scrape out seeds if watery. Grate the cucumber on the coarse side of a box grater. Place grated cucumber in a fine mesh sieve or clean kitchen towel and squeeze firmly to remove excess water — this prevents the dip from becoming watery.

Mix dip

In a bowl, combine the drained grated cucumber with Greek yogurt, chopped fresh dill, lemon juice, minced garlic, olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and season to taste. Chill for at least 10–15 minutes to allow flavors to meld. If making ahead, cover and refrigerate up to 24 hours.

Arrange a mix of the tempura-fried ANP vegetables on a platter. Sprinkle with remaining fine sea salt lightly if desired, and garnish with sliced scallions. Serve immediately with the chilled dill & cucumber dip and lemon wedges on the side for squeezing.

Leftovers: Re-crisp in a single layer on a wire rack in a 375°F (190°C) oven for 5–7 minutes. Dip will keep refrigerated for up to 3 days.