Crispy Tempura Vegetables With Miso Mustard Recipe
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!
1mediumsweet onioncut into 1-inch slices and separated into rings
1largesweet potatoes (yams)(about 8 ounces), sliced into 1/4-inch rounds
1/2poundgreen beansends trimmed
1/2poundbroccoliniends trimmed
1mediumfennel bulbsquartered and cored
15sprigsfresh Italian parsley leaves
For Serving:
Kosher saltfor serving
Lemonfor serving
Instructions
Make The Miso Mustard Sauce: Whisk everything together, taste and adjust seasoning as desired. Chill in refrigerator until ready to use.
Prepare The Oil: Line a baking sheet with paper towels then fill a large Dutch Oven or 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.
Prepare The Tempura 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.
Fry The Vegetables: Place a handful of the prepared vegetables in the batter and toss to coat. Use tongs to 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. Use a spider strainer or slotted spoon to remove the tempura to paper towels, season with salt, and repeat to cook all vegetables.
Serve: Serve hot or warm with dipping sauce, lemon wedges, and extra salt.