Vegetable tempura

Weirdly enough, vegetable tempura are one of the first things I learnt to make as a newlywed. But, I haven’t made them in years!

Honestly, it's all about that batter. Its quick, simple, and you most probably have all these ingredients already!

• 1 sweet potato, peeled

• 1 zucchini

• 1 eggplant

Batter:

• 2 eggs

• 400 ml carbonated water, such as Perrier

• 2 cups flour

DIRECTIONS:

1. Start by slicing your vegetables in 1/2 inch slices. Line eggplant and zucchini slices on paper towel. Sprinkle with about a tbsp of kosher salt and let them sweat for about 30 min.

2. In the meantime, prepare batter. Using a whisk beat your eggs until frothy. Add carbonated water. Slowly add in your flour while whisking. It should look like pancake batter.

3. Pat dry your eggplant and zucchini using a towel. At the same time, salt your sweet potato slices.

4. Heat about 1 inch of oil in a pot at 350F. Coat each slice in batter, remove the excess batter then place in oil. Fry one both sides until brown.

Enjoy,

Guila