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
This dish takes tempura to the next level! Batter is sufficient for approximately 6 servings of seafood/vegetables.
Directions
- Prepare all ingredients entirely before making batter or heating oil
- Mix dry batter ingredients (flour, corn starch, salt)
- In small bowl, beat egg
- Heat olive oil to 325˚F (sizzling, but not smoking) in either a heavy, deep-sided skillet/Dutch oven or in a fryer
- 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!)
- When oil is ready, coat items, don’t overcrowd, as it will hinder even cooking
- Fry until batter appears golden and crispy, approximately 2 minutes.
- Remove fried items to plate/bowl lined with a paper towel and eat immediately!
- Serve with dipping sauces: https://greenhead.resultsbuilder.pro/easy-dipping-sauce-recipes/ (or soy sauce!)