Vegetables in Tempura Batter

1. Skin the peppers with a peeler (the dough will stick better), remove the core and cut into pieces that are not too small. Cut the cauliflower into florets that are not too small. Peel the kohlrabi and cut into bite-sized pieces. Clean the spring onions, cut into pieces approx. 5 cm long. Roll the paprika, kohlrabi and leek pieces lightly in the flour, knock off any excess. For all smooth-skinned or very juicy vegetables (such as kohlrabi, but also eggplant and zucchini) after washing, it is advisable not to rub them completely dry after washing, or to dry juicy vegetables only slightly and then to flour them so that the dough does not roll off. Keep prepared vegetables ready.

Dough and preparation:

1. In a tall, narrow saucepan (approx. 4.5 l capacity) slowly heat 1.5 – 2 l of frying oil to approx. 170 °.
2. Meanwhile, have about 6 ice cubes ready. Mix the flour, cornstarch, salt and baking powder in a bowl. First stir in the egg with a hand whisk and then immediately add the very cold water. When the dough is smooth and creamy, add the ice cubes and stir every now and then. Then dip the vegetable pieces in the batter and fry them in large quantities in the oil until crispy. This can be done at a very high temperature and takes about 3 – 4 minutes per portion to be fried. This way the dough will not turn brown, but it will be wonderfully crispy.
3. If the deep-frying process takes a little longer and the ice cubes start to melt, they should be lifted out so that the dough does not become too runny.
4. In this way, all vegetables that have to go or are there can be fried. However, tomatoes are not suitable. The above quantities – fried in batter – were enough for 3 people.
5. As a side dish there was basmati rice and sweet chili sauce. The link for the sauce here: Sweet Chili Sauce