Tempura with Fanta for Vegetables

Ingredients

• Carrot 1 piece
• Zucchini 1 piece
• Eggplant 1 piece
• Cauliflower 5 oz
• Onion 1 head
• Celery stalk 2 pieces
• Oil for frying 5 qt
• Egg Yolk 2 pieces
• Sparkling water 1 cup
• Fanta 1 cup
• Wheat Flour 10 oz
• Salt to taste
• Ice 3 pieces
• Sweet Chili Sauce to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Peel the eggplant, zucchini, and carrot, then slice them diagonally.

Step 3

Peel the onion and cut it into thick rings, separating the rings.

Step 4

Remove the tough strings from the back of the celery stalk using a vegetable peeler. Cut it in half lengthwise and then into 7–10 cm pieces. Break the cauliflower into small florets.

Step 5

For the tempura, pour the egg yolks, sparkling water, and Fanta into a bowl (they should be very cold).

Step 6

Sift the flour and salt into the mixture and stir quickly (it's okay if there are lumps of flour).

Step 7

Add a few ice cubes to the tempura batter and mix. The batter should have the consistency of thick yogurt.

Step 8

Heat the oil to 355°F. Dip the vegetables into the tempura batter (it's convenient to use chopsticks), shake off the excess, and carefully lower them into the oil, frying for 2–3 minutes. It's better to fry in small batches to prevent the oil from cooling down.

Step 9

Transfer the vegetables to paper towels to drain excess oil.

Step 10

Serve the tempura vegetables immediately while hot, with soy sauce, ponzu sauce, or sweet chili sauce.