Tempura time! My mom brought a bunch of delicata squashes from her garden on her last visit and I wanted to do something besides roasting. So, deep frying. Naturally.
This recipe makes a lot of tempura. When I was coming up with what i wanted to batch cook for the week I decided on my favorite Japanese take out go to's like miso soup, tempura, green salad with carrot ginger dressing and steamed broccoli. I had a great, envy inducing lunches. If you plant to do this, note that summer squash and any other 'wet' vegetables will not store well. The green beans and squash tempura are great for leftovers but the summer squash is much better eaten straight away.
The batter is super simple - Just gf flour and club soda. It's a light and crisp batter and best mixed right before you are ready to dip the vegetables in and fry. I used Bob's Red Mill Gluten Free Baking Flour and sparkled tap water with our Soda Stream. Besides the Chemex, it's definitely my favorite kitchen gadget/appliance. Who doesn't want club soda and bitters whenever they like?
The amount of frying oil will depend on the size of your pan. I used about a quart of oil in a 3 qt sauce pan which was cheap and easy to clean up but took forever to fry. More oil and a larger pan is probably more desirable but as long as you have at least 2" of oil you'll be good.
Vegan Vegetable Tempura
1 delicata squash, halved, seeded, 1/4" thin slices
1 large fistful green beans, trimmed
1 sumer squash, 1/4" slices
1.5 cup gluten free flour
1.5 cup club soda
2 teaspoons grated ginger
1/4 cup tamari soy sauce or coconut aminos
2 tablespoons water
2 tablespoons mirin
2 teaspoons rice vinegar
In a deep pan, start heating oil to 375 degrees - use a thermometer. While it's coming to temperature, make an assembly line of batter bowl (don't mix yet), cut vegetables and a large baking tray lined with several layers of paper towels. Get your tongs ready. When oil comes to temp, stir in club soda into the flour. Batter should be lumpy with all flour hydrated.
Dip vegetable slices one by one into the batter and then into the hot oil. Fry as many pieces as you can at a time without the pieces touching - we don't want them sticking together. Fry about 1 minutes on each side. As they are done, remove from oil and place on paper towel lined tray to drain. Repeat until all vegetables are tempurafied.
In a small bowl, whisk together ginger, soy sauce, water, miring and vinegar. Use as dining sauce of tempura.