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Cooking 101
We joke around the office that you could dip a shoe in this delicate tempura batter, dunk it in the tahini vinegar sauce and enjoy every last bite. But we don't advise eating shoes, so we're going with crunchy green vegetables. The rice vinegar mixed with the Tahini is a fun surprise for your palate.
Chef Tip: Keep the batter cold and don't over-mix it. That'll keep the batter light and fluffy. And a thermometer will take some of the stress out of frying, you want to keep the oil temperature right at about 400 degrees. Too hot and you'll have burnt edges and uncooked veggies, too cold and you'll have sad fritters. There's nothing sadder than a sad fritter.
Cooking oil
1½ cups rice flour
1 tbsp baking powder
¾ cup lager-style beer
¾ cup club soda or sparkling water
4 cups mixed vegetables (roughly 24 pieces)- we used halved asparagus stalks, green beans, and broccoli florets
Flaky salt
¼ cup rice vinegar
Lemon Zest, for garnish
Set up a landing station next to the stove with a sheet pan lined with paper towels or a rack
In a large pot or dutch oven, over medium-high heat, pour in oil to about 2" up the side of the pot. If you're using a thermometer, your goal is 375°F
Meanwhile, in a large bowl, combine the flour and baking powder. Using a whisk to stir, gradually add in the beer and club soda until just combined. Don't overmix
Using tongs, dip the veggies in the batter, allowing any excess to drip off. Carefully add the veggies to the hot oil, working in batches to ensure you're not overcrowding the pot
Fry the veggies, for about 3-4 minutes, until crispy and golden, remove to the rack, and sprinkle with flaky salt and lemon zest
Whisk the rice vinegar with about ½ pouch of Golden Tahini and use as a drizzle or a dipping sauce. Serve hot with the sauce
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Gingery Miso sauce.
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