Martha Stewart's Cooking School, Episode 112
- Peanut or cold-pressed sunflower or safflower oil
- 1 large egg yolk
- 3/4 cup very cold sparkling water, plus more if necessary
- 1 cup cake or pastry flour, plus more for dredging
- 1 medium sweet potato, sliced 1/4-inch thick
- 1 small Japanese eggplant, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- Broccoli, trimmed and separated into florets
- Snow peas
- Wild mushrooms, such as oyster or maitake, separated into bite-size pieces
- Shishito or Padron peppers
- Tempura Dipping Sauce, for serving
- Granulated sugar, for serving
- Heat 2 inches oil in a wok or heavy pot over medium heat to 350 degrees.
- Mix yolk with water using fat wooden chopsticks. Add the flour all at once and mix just slightly. There should be large lumps of flour and a rim of flour dust around the bowl. Over mixing will result in a heavy batter coating. It is best to mix the batter in this amount, and repeat as necessary. Prepare ingredients, dry them, and dredge lightly in flour before dipping in batter.
- When oil is hot, dip the vegetables one at a time into batter to coat completely, and then allow excess to drain into bowl. Working in batches, about 6 pieces at a time, and using a spider, carefully submerge vegetables in oil. Cook, turning once, until light golden, puffed and cooked through, about 3 minutes for most vegetables. They should be tender when pierced with the tip of a paring knife. Transfer to a baking sheet fitted with a wire rack to drain. Serve with dipping sauce. To serve sweet potato tempura for dessert, sprinkle with sugar and serve immediately.
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