Yesterday afternoon was very wet – 86 mms of rain over two hours worth of wet!
What better excuse could there be to have a dinner of deep fried food, mainly tempura, with some pan-fried eggplant and zucchini with dengaku sauce on the side.
My favourite veggie tempura is corn, and we were able to use our first corn of the season, collected in between downpours, to make tasty tempura nodules.
Tempura batter and method
First take equal quantities of corn flour and self raising flour, in this case 3-4 tablespoons of each and mix with an equal quantity of soda water. If you have it, add a sprinkle of Japanese 7 spice powder, sometimes called Red Pepper Mix, ‘Shichimi Togarashi’ to the batter for extra flavour. You could also add other spices to the mix depending on your taste.
Mix the batter quickly, it should be runny and you don’t need to get out all the lumps. If you beat the mix too much you will activate the gluten in the flour and end up with a soft, rather than crispy, batter.
Make sure you oil is up to cooking temperature before you start dipping the vegetables in the batter.
Have your corn kernels ready in a separate bowl. Add a small amount of batter to the corn, not the other way around! You want to just coat the corn, not drown it. Quickly place a dessert spoon of corn into the hot oil and cook until golden brown. The remaining vegetables can then be quickly dipped in the remaining batter before being cooked. Just remember the batter on your veggies should be a crisp thin skin, not a thick soggy blanket.
On our final platter you can also see some of our zucchini flowers and some sweet potato (not grown by us) as well. Itadaki mas! (Bon appetit!).