Crispy Tempura Vegetables With Miso-Mustard Recipe — Salt & Wind Travel (2024)

For The Miso Mustard:

• 1/3 cup cold water
• 1/4 cup white (aka yellow or mellow) miso
• 1 tablespoon Dijon Mustard
• 1 teaspoon low-sodium soy sauce or gluten-free tamari
• 1 teaspoon unrefined cane sugar

For Frying:

• Canola, grapeseed, or peanut oil for frying

For The Tempura Batter:

• 1 cup all-purpose flour or gluten-free flour
• 1 cup rice flour
• 2 1/3 cups ice cold seltzer water or pale ale beer

For The Vegetables:

• 1 medium sweet onion cut into 1-inch slices and separated into rings
• 1 large sweet potatoes (yams) (about 8 ounces), sliced into 1/4-inch rounds
• 1/2 pound green beans ends trimmed
• 1/2 pound broccolini ends trimmed
• 1 medium fennel bulbs quartered and cored
• 15 sprigs fresh Italian parsley leaves

For Serving:

• Kosher salt for serving
• Lemon for serving

• Make The Miso Mustard Sauce:Whisk everything together, taste and adjust seasoning as desired. Chill in refrigerator until ready to use.

• Prepare The Oil:Line a baking sheet with paper towels then fill a large Dutch Oven or saucepan with at least 2 inches of oil (about 6 to 8 cups oil). Insert a deep frying thermometer and heat the oil to 350°F over medium-high heat.

• Prepare The Tempura Batter: Combine flours in a medium bowl then nest it in a second bowl of ice water (to help keep the batter as cold as possible). Add the cold seltzer or beer to the flour and whisk until just combined.

• Fry The Vegetables: Place a handful of the prepared vegetables in the batter and toss to coat. Use tongs to remove vegetables one by one and let excess batter drip off.

  Place carefully into heated oil and cook, stirring a few times, until just beginning to color, about 1 minute for the thinner vegetables and 3 minutes for the thicker vegetables. Use a spider strainer or slotted spoon to remove the tempura to paper towels, season with salt, and repeat to cook all vegetables.

• Serve: Serve hot or warm with dipping sauce, lemon wedges, and extra salt.

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