Tiny New York Kitchen: Vegetable Tempura

vegetable tempura

Vegetable Tempura by Tiny New York Kitchen

By Victoria Hart Glavin of Tiny New York Kitchen

I love tempura and prefer my tempura super crispy. I’ve found that the secret to mixing up a batter that fries up extra-crispy is club soda. Who knew?!

Ingredients

1 Large Egg Yolk

1/2 Teaspoon Kosher Salt

1 1/2 Cups Cold Club Soda

1 1/4 Cups Rice Flour Or 2 1/4 Cups Cornstarch

Safflower Oil For Frying

Assorted Vegetables (Like Asparagus, Bell Peppers, Eggplant)

In large-size bowl whisk together egg yolk, kosher salt, and cold club soda. Gently fold in rice flour. In high sided skillet heat safflower oil to 375 degrees.

Dip vegetables in batter and fry in batches for 3 to 5 minutes until tender and crisp. Drain on paper towels and sprinkle with salt.  Serve immediately. Serves 4

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

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