5 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sparkling water
1 lb. assorted vegetables
1/2 cup ponzu sauce*
- In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda and salt.
- Add the sparkling water and whisk until the batter is smooth.
- If the batter is too thick, add more sparkling water (gingerly!) to thin it out.
- Cut the firm vegetables such as carrots and sweet potatoes into 1/8 inch slices. For softer vegetables, 1/4 inch will do.
- Pour enough oil into a medium saucepan to measure about 2 inches.
- Attach a deep-fry thermometer to the pan and heat the oil to 350F.
- Line a plate with a double layer of paper towels.
- Working in batches, drop a few slices of vegetables into the batter. Stir gently to coat.
- Using tongs or chopsticks, lift the food from the batter, allowing excess batter to drip back into the bowl.
- Carefully add a few pieces to the hot oil, making sure not to overcrowd the pot.
- Turn vegetables occasionally and fry until lightly golden on all sides, about 1 to 1 1/2 minutes.
- Let temperature heat back up to 350F in between batches.
- Transfer tempura to paper towels.
- Season with salt and serve with ponzu sauce.
1/2 cup soy sauce
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon crushed red pepper
- Combine all ingredients in a bowl.
- Cover and chill.