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Categories:
eggplant kosher salt Ponzu lime juice ginger scallion vegetable oil flour cornstarch baking powder club soda potato lemon kale
Viewed: 35 - Published at: 4 years agoIngredients
- 1 small eggplant (8 ounces), cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1/2 cup ponzu
- 1 tablespoon fresh lime juice
- 2 tablespoons julienned ginger (1/2-inch lengths)
- 2 tablespoons thinly sliced scallion
- Vegetable oil for frying
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 2 cups club soda, chilled
- 1 Delicata squash (1 pound), halved lengthwise, seeded and sliced crosswise 1/8 to 1/4 inch thick
- 1 Japanese sweet potato (8 ounces), sliced crosswise 1/8 inch thick
- 1 lemon, sliced crosswise 1/8 inch thick
- 12 small kale leaves (optional)
Method
- Place eggplant in a colander.
- Toss with 1 teaspoon salt and let sit for 15 minutes; rinse and squeeze gently to remove excess water.
- Meanwhile, in a small bowl, stir together ponzu, lime juice, ginger and scallion.
- Set aside dipping sauce.
- In a Dutch oven, heat 1 1/2-inches of oil to 365-370.
- In a large bowl, whisk together flour, cornstarch, baking powder and 1 teaspoon salt.
- Gently whisk in club soda just until batter comes together (do not overmix, some lumps are OK).
- Working in batches, dip squash, potato and lemon into batter, letting excess drip off, and place into hot oil.
- Fry, turning occasionally, until cooked through, light golden and crispy, about 2 minutes (wait for oil to return to 365-370 between batches).
- Transfer to a paper towellined wire rack set over a baking sheet to drain.
- Repeat with kale leaves, if using (be careful, oil will splatter), frying a few leaves at a time.
- Season tempura with salt and serve with dipping sauce.
