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Tempura: Chiles and Other Vegetables

The secret to this recipe is the batter and quick frying. Byron cheerfully casts aside his insistence on healthy cooking when chiles are in season. We indulge in this about once a summer.







List of Ingredients



• Batter:
  
• 1 cup water with 3-4 ice cubes
  
• 1 egg, beaten slightly
  
• 1 cup flour (or better yet, Bisquick)
  
• Salt to taste
  
• 1 teaspoon baking powder
  
• Fresh chiles: Anaheim hots, jalapenos, New Mexican varieties--any thick-fleshed chile will work
  
• Vegetable oil for frying (I use Canola or peanut oil)
  
• Other options:
  
• cauliflower
  
• broccoli
  
• yellow squash
  
• zucchini
  
• potato wedges
  
• sweet potato wedges
  
• onions
  
• carrots
  
• string beans
  
• whole okra
  






Instructions



1. WEAR RUBBER GLOVES WHEN HANDLING HOT PEPPERS. Clean and devein chiles. Cut lengthwise in half. Drop in ice water to crisp. Drain well and pat dry with a clean dish towel.
   
2. Mix water, egg, salt, flour, and baking powder for batter. Let sit about 10 minutes to set up.
   
3. Heat 2-3 cups oil to about 375 degrees. I use a cast-iron skillet or my wok. A deep fryer would work well, too. Oil should be about 2 inches deep in frying pan.
   
4. Drop chiles, a few at a time, into batter. Lift with tongs and allow most of the batter to drain off. Drop into hot oil. Fry only 2-3 minutes or until coating turns a nice golden color. Do not overcrowd pan or allow temperature to drop.
   
5. Drain on cookie racks placed on paper towels. I use my long cookie sheets to keep drips confined for easier clean-up.
   
6. For other vegetables, cut into uniform pieces. Follow procedure above.
   






Final Comments


I always make this as an appetizer. It would do well as a side dish, but I never get enough made ahead to keep for the table. The circling horde reminds me of the gulls' feeding frenzy at the beach.