Tempura

Preparation

1. Fill a bowl with very cold water; the colder, the better. You can add a few ice cubes to ensure it is well chilled.
2. Sift the flour and add it to the cold water. Gently stir with a manual whisk until the mixture is smooth and homogeneous, avoiding lumps.
3. Cover the bowl with plastic wrap and let it rest in the refrigerator for 1 hour to ensure the tempura is well chilled.
4. Wash and peel the vegetables if necessary, then cut them into very thin julienne strips, making sure the strips are the same size so they fry evenly.
5. Lightly flour the vegetables, shaking them to remove the excess flour. This will help the tempura adhere better.
6. Submerge the floured vegetables in the tempura, ensuring they are well coated.
7. Heat oil in a pan to 180°C. Fry the tempura-coated vegetables in small batches until they are golden and crispy, approximately 2-3 minutes. Remove them with a slotted spoon and place them on absorbent paper to remove excess oil.