Tempura Vegetables with Miso Sweet Soy and Harissa Mayonnaise

Tempura for Vegetables

Zucchini
Asparagus
Bell Peppers
Portobello Mushrooms
Onion

2 cp. All purpose flour
1 ½ cp. Corn Starch
1 Tb. Granulated Garlic
1 Tb. Granulated Onion
2 tsp Cayenne
1 Tb. Smoked Paprika
1 Tb. Black Pepper
1 Tb. Salt
2 Tb. Sugar
1 Ea. Egg
1 ½ to 3 Cups Sparkling Water (Use until desired consistency is met)

½ Cp. Buttermilk

Preferred oil for frying at 350 degrees

Combine dry ingredients into a bowl and mix with a whisk until combined thoroughly. Reserve ½ cup for coating vegetables.

In a bowl add 1 ½ cups sparkling water and 1 egg, stir in dry ingredients mixing until combined.  Adjust thickness if desired with remaining sparkling water.  Reserve for battering vegetables.

Toss cut vegetables in buttermilk, add to dry flour blend for coating and then into tempura batter.

Deep fry at 350 degrees until golden brown.   

Harissa Mayonnaise Dip

½ Cp. Mayonnaise
4 Tb. Harissa Paste
4 Tb. Marinated Sundried Tomatoes
1 Tb. Lemon Juice fresh squeeze
½ tsp. Lemon Zest Minced

Combine ingredients into a blender and puree until smooth, reserve for service with tempura.

Miso Sweet Soy Dip

4 Tb. Apple Cider Vinegar
4 Tb. Soy Sauce
1 Tb. Miso Paste
2 tsp. Orange Juice Concentrate
1 tsp. Ginger
2 tsp. Minced Garlic
2 Tb. Minced Green Onion
4 Tb. Honey

Combine ingredients into blender and blend until combined, reserve for service with tempura.