Vegetable Tempura



The wrong way to serve tempura.



Saturday night, the Gastronomist Economist and I convened for our monthly cooking session. I planned to make cupcakes for a birthday party, so I let the GE pick our dinner menu. "Let's make tempura!" she said.

I am a deep-frying newbie, having only received a deep fry thermometer a few months before. (The thermometer made its debut at Hanukkah, when I made apple fritters.) I continue to be astonished at how quickly food cooks in its hot oil bath and how delectably crisp and tender it becomes.