Garden Tempura - Featured Recipe -
Featured Recipes

Garden Tempura

As Executive Chef at Jordan Vineyard & Winery, Todd Knoll is charged with creating dishes that pair well with the Sonoma County's Alexander Valley winery's elegant Cabernet Sauvignons and iconic Chardonnays. This Garden tempura is his way of celebrating the bounty of the vineyard's lush gardens. Knoll pairs this dish with a Jordan Chardonnay.
Categories: Batters, Vegetables, Vegetarian
Step 1
1 lb vegetables and blossoms
3 cups rice oil or canola oil
1/2 cup ice water
1/2 cup ice cold japanese lager
1 egg
1/2 cup rice flour
1/2 cup all-purpose flour
1 tsp kosher salt
1 tsp shichimi togarashi
Wash and dry vegetables and blossoms.

Reserve on paper towels.

In a heavy-bottomed sauce pan, heat the oil to 350.

For the tempura batter:

Combine the ice water and beer

in a bowl, then whisk in the egg. Using chopsticks, gently incorporate the flours, salt and Schichimi Togarashi. Do not overmix – small lumps are a good thing. Use batter as soon as possible.

Dip the vegetables and blossoms into the batter, shaking off excess. Fry tempura until just golden brown.

Tempura may be held in a 200 oven for no more than ten minutes before serving.


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