Batter Ingredients

1 cup flour

1 cup cornstarch

2 cups ice cold seltzer/soda water

2 eggs

Pinch or two of salt

Olive oil (enough to submerge your fry basket)

Ingredients to Fry

Greenhead Lobster tails; split lengthwise, see beginning of video for how to cut tail in half: Grilled Lobster Tails , then remove raw meat from shell and place on paper/cloth towel. Compost (or discard) tail shells

-Sea scallops; side muscle removed, pat dry with paper towel

-Shrimp; devein and peel

-Bell peppers; remove seeds and stem, slice into strips

-Carrots; peel and slice into medallions

-Squash; peel, de-seed and slice into medallions or medium dice

Eggplant; slice, salt, let drain in colander (20/30 minutes), rinse and pat dry

Green beans; trim ends

Mushrooms; cut into strips

Onions; peel, cut into large dice

Potatoes; peel, cut into rounds/slices

Optional Dipping Sauces

https://greenheadlobster.com/easy-dipping-sauce-recipes/

This dish takes tempura to the next level! Batter is sufficient for approximately 6 servings of seafood/vegetables.

Directions

  1. Prepare all ingredients entirely before making batter or heating oil
  2. Mix dry batter ingredients (flour, corn starch, salt)
  3. In small bowl, beat egg
  4. Heat olive oil to 325˚F (sizzling, but not smoking) in either a heavy, deep-sided skillet/Dutch oven or in a fryer
  5. While oil is heating, combine all batter ingredients. Stir as little as possible, a few lumps are okay. If you’ve made enough batter for multiple rounds of frying, hold excess in the refrigerator until ready for use (best when used at coldest temperature possible!)
  6. When oil is ready, coat items, don’t overcrowd, as it will hinder even cooking
  7. Fry until batter appears golden and crispy, approximately 2 minutes.
  8. Remove fried items to plate/bowl lined with a paper towel and eat immediately!
  9. Serve with dipping sauces: https://greenhead.resultsbuilder.pro/easy-dipping-sauce-recipes/ (or soy sauce!)