Battered Fried Vegetables

The Quirky Foodster Team

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Servings

Ingredients

Sweet potato, sliced thin — 1
Eggplant, sliced — 1
Shiso leaves or similar herb leaves — 8
Flour — 100 g (3.5 oz)
Egg — 1
Very cold water — 200 ml (3/4 cup)
Oil for deep frying
Soy sauce and grated daikon, to serve

Method

Whisk the egg into the very cold water.
Gently fold in the flour, mixing only briefly and leaving some lumps — overmixing toughens the batter.
Heat oil to a high, steady temperature for deep frying.
Dip each vegetable slice into the batter and lower carefully into the hot oil.
Fry for 2-3 minutes, until light golden and crisp.
Drain briefly and serve immediately with soy sauce and grated daikon.

Introduction: Vegetables lightly battered and deep-fried until crisp, a technique introduced through contact with Portuguese traders and adapted into Japanese cuisine.

Cultural Background: Tempura is widely believed to have been introduced to Japan by Portuguese traders and missionaries in the 16th century, and the technique was quickly adapted with a lighter, distinctly Japanese batter, becoming a beloved feature of Edo period street food.

Tips: Keep the batter very cold and don’t overmix — this is essential for the characteristic light, crisp texture.

Variations: Shrimp and other seafood are classic tempura ingredients alongside vegetables.

Nutrition: Approx. 210 kcal per serving.

FAQs:

Q: Did tempura really come from Portugal?

A: The technique of deep-frying battered food is widely believed to have been introduced by Portuguese traders and missionaries in the 16th century, subsequently adapted into a distinctly Japanese style.

Q: Why is the batter kept so cold?

A: Very cold batter, minimally mixed, produces the light, crisp coating characteristic of good tempura, as it limits gluten development.