This is the perfect snack or appetizer if you’re entertaining. The crispy outside is light, crunchy and dangerously addicting! This recipe pairs wonderfully with a ponzu dipping sauce (recipe to come).
For the tempura batter:
2 cups rice flour
1 egg yolk
1 whole egg
1 cup seltzer
2 teaspoons salt
2 teaspoons baking soda
For the vegetables:
2 quarts canola oil, for frying
1/2 pound string beans, ends trimmed
1 large head of broccoli, florets only
1 large sweet potato, peeled and sliced into 1/4-inch discs
2 large carrots, peeled and cut on a bias
salt, for seasoning
Mix the batter ingredients together in a bowl. Add canola oil to deep pot or fryer, oil should reach 350 degrees F. Coat vegetables on all sides with tempura batter. Working in batches, place battered vegetables into oil and fry for 4 minutes, or until golden brown. Remove vegetables with slotted spoon and transfer to a paper towel lined plate. Season lightly with salt.