Tempura

Tempura is not the only batter-fried appetizer in the world; in fact, many cuisines have a similar dish, and some of these recipes follow. But tempura is very light, easy to make, and pretty much foolproof; chances are you’ll get it right even on your first try. Shrimp is the most common seafood, and probably the best, for use in tempura, but there’s no reason you couldn’t use other shellfish or even finfish. As for vegetables, it’s a matter of whatever is on hand. Harder vegetables, like winter squash and carrots, should be cut into thin slices so they become tender at about the same time they are browned. More tender vegetables—zucchini, eggplant, mushrooms, and the like—can be made larger or even, in the case of mushrooms or green beans, kept whole. Tempura, like most fried foods, must be served immediately. It will hold in a low oven for a few minutes, but as we all know it’s at its best the second it’s done. As long as you’re comfortable with your guests, serve each piece as you make it, in your kitchen. For frying, use a light, clean oil; grapeseed is probably best, but the more common (and cheaper) corn and safflower are good too. A frying or instant-read thermometer is a good idea, and temperatures of 330–350°F will work well for both vegetables and fish. If you don’t have a thermometer, put a drop of batter into the oil when you think it’s ready; it should neither sink to the bottom (too cold) nor immediately dance on the surface (too hot), but sink slightly beneath the surface and then rise to the top and skitter a bit.