Tempura

The japanese fry slices of vegetables covered in featherlight batter, making a delicious feast (often cooked at table) called tempura. Choose fresh vegetables in peak condition: courgettes/zucchini, cauliflower, fennel, peppers, green beans, artichoke hearts, mushrooms, aubergines/eggplants, onions, leeks or radishes. They must be sliced thinly, but not so that they break or bend. Serve with soy sauce to dip them in.