Extra-Crisp Vegetable Tempura
Club soda gives the batter a lighter texture so this tempura fries up extra crisply.
Photography: Bryan Gardner
Source: Martha Stewart Living, June 2015
- 1 large egg yolk
- 1/2 teaspoon coarse salt
- 1 1/2 cups cold club soda
- 1 1/4 cups rice flour (or 2 1/4 cups cornstarch)
- Safflower oil for frying
- Vegetables such as asparagus, bell pepper, and eggplant
Whisk together egg yolk, salt, and club soda. Gently fold in rice flour or cornstarch.
Heat 1 inch oil to 375 degrees in a high-sided skillet Dip vegetables in batter and fry in batches until tender and crisp, 3 to 5 minutes. Drain on paper towels. Sprinkle with salt.