Summer Vegetable Tempura Platter

Name: Summer Vegetable Tempura Platter
Yield: Serves 4 servings
Ingredients: 6 slices sweet potato; 4 slices kabocha squash; 1 eggplant; 4 shishito peppers; 4 cherry tomatoes; 2 hard-boiled eggs; About 1 cup (about 150 grams) shelled fava beans; as needed Tempura dipping sauce,; as needed Grated daikon radish,; 3/4 cup all-purpose flour (about 100 grams) ⭐; 3 tablespoons potato starch ⭐; 1 teaspoon baking powder ⭐; 1/2 cup cold water (100 ml) ⭐; Salt, to taste (for serving with fava beans)

あ～ちゃん家の食卓 @cook_40270491

Fry with a small amount of oil in a skillet. I created this menu as a satisfying option for our occasional 'Veggie Day'—even big eaters will be happy.

あ～ちゃん家の食卓 @cook_40270491

Fry with a small amount of oil in a skillet. I created this menu as a satisfying option for our occasional 'Veggie Day'—even big eaters will be happy.

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Ingredients

Serves 4 servings

6 slicessweet potato
4 sliceskabocha squash
1eggplant
4shishito peppers
4cherry tomatoes
2hard-boiled eggs
About 1 cup (about 150 grams) shelled fava beans
as neededTempura dipping sauce,
as neededGrated daikon radish,
3/4 cupall-purpose flour (about 100 grams) ⭐
3 tablespoonspotato starch ⭐
1 teaspoonbaking powder ⭐
1/2 cupcold water (100 ml) ⭐
Salt, to taste (for serving with fava beans)

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Steps

1

Slice the sweet potato and kabocha squash into 1/12-inch (2 mm) thick pieces. Slice the onion into 1/5-inch (5 mm) thick rounds. Cut the eggplant lengthwise and score the flesh.
2

Mix the ⭐ ingredients to make the batter. Add the cold water gradually, reserving a little, and adjust until the batter is about the consistency of pancake batter.
3

Pour about 1/2 inch of oil into a skillet and heat to 340°F (170°C). The batter should float to the surface right away when dropped in.
4

Dip the vegetables in the batter and fry. If there's excess batter on the vegetables, use chopsticks to gently remove it in the bowl before frying.
5

Start frying the eggplant with the skin side down. Flip halfway through. Fry for about 2 minutes. Fry the sweet potato, kabocha squash, and onion for about 2 minutes each as well.
6

Transfer the fried items to a wire rack or oil-draining pot. Once the oil has drained, move them to a baking sheet lined with paper to cool.
7

Fry the shishito peppers and cherry tomatoes until the batter is cooked through. Dust the hard-boiled eggs with a little extra flour before frying.
8

Gently roll the cherry tomatoes and hard-boiled eggs in the oil with a spatula as they fry.
9

Finish by making fava bean fritters with the remaining batter. If you need more batter, add a little more flour. Drop spoonfuls into the oil using a tablespoon and fry until golden.