As anyone who’s had a potato chip with her aperitif can vouch, salty, fried food goes deliciously with Champagne. And seeing as the beginning of the year marks the beginning of awards season here in Hollywood, we’re making recipes that pair well with bubbly (even if the ball has already dropped) hence this shatteringly crisp tempura-fried vegetables with a sweet-salty miso-mustard sauce. Oh, and if this Crispy Tempura Vegetables With Miso-Mustard recipe seems like too much effort, you could stir together the sauce and serve it with your favorite chips and a glass of something bubbly. Cheers!
Crispy Tempura Vegetables With Miso-Mustard Recipe
- 1/3 cup cold water
- 1/4 cup white (aka yellow or mellow) miso
- 1 tablespoon Dijon Mustard
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon unrefined cane sugar
- Canola, grapeseed, or peanut oil for frying
- 1 cup all-purpose flour
- 1 cup rice flour
- 2 1/3 cups ice cold seltzer water or pale ale beer
- 1 medium sweet onion cut into 1-inch slices and separated into rings
- 1 large sweet potatoes (yams) (about 8 ounces), sliced into 1/4-inch rounds
- 1/2 pound green beans ends trimmed
- 1/2 pound broccolini ends trimmed
- 1 medium fennel bulbs quartered and cored
- 15 sprigs fresh Italian parsley leaves
- Kosher salt for serving
- Lemon for serving
- For the sauce: Whisk everything together, taste and adjust seasoning as desired. Chill in refrigerator until ready to use.
- For the batter: Line a baking sheet with paper towels then fill a large saucepan with at least 2 inches of oil (about 6 to 8 cups oil). Insert a deep frying thermometer and heat the oil to 350°F over medium-high heat.
- Meanwhile, prepare the batter. Combine flours in a medium bowl then nest it in a second bowl of ice water (to help keep the batter as cold as possible). Add the cold seltzer or beer to the flour and whisk until just combined.
- Place a handful of the prepared vegetables in the batter and toss to coat. Remove vegetables one by one and let excess batter drip off. Place carefully into heated oil and cook, stirring a few times, until just beginning to color, about 1 minute for the thinner vegetables and 3 minutes for the thicker vegetables. Remove to paper towels, season with salt, and repeat to cook all vegetables.Serve hot or warm with dipping sauce, lemon wedges, and extra salt.