Japanese Vegetable Tempura
- 260g flour, sifted
- 1 tsp salt
- A dash of baking soda
- 1 egg yolk
- 470ml cold water
- Vegetable Oil
- 2 medium zucchini, sliced
- 1 medium green pepper, cut into strips
- 1 large onion, sliced
- 1 pack button mushrooms, halved
- 1 broccoli
Soften the broccoli over the hob.
In a blender or mixing bowl, combine the flour, salt, baking soda, egg yolk, and water. Mix, then leave to stand for 15 minutes.
Heat a copious amount of oil in your deep-fat fryer or deep saucepan (if you're using a deep-fat fryer, it should register 190°C). Test batter consistency by dipping one piece of vegetable and letting the excess drip off - there should be a light coating left on.
Dip and fry - a few at a time - in the hot oil, until golden.