Preparation Time: 30 Minutes
Serves 4
Submitted by: Núñez de Prado Family
Suggested Olive Oil: Núñez de Prado

A recipe for batter-fried vegetables from Andalusia, which claims to have introduced the dish, now known as tempura, to Japan. Made with olive oil, this could be the tastiest, least greasy tempura you’ve tried. Adapted from “La Cocina de Mama: The Great Home Cooking of Spain” by Penelope Casas. Photo courtesy of DHC-Japan.

Ingredients

Núñez de Prado Extra Virgin Olive Oil
Kosher or sea salk
¼ pound baby eggplant peeled, cut in to ¼ inch crosswise slices, then cut into ¼ inch matchsticks
¼ cup milk
1 large egg
Flour
½ medium-large red ball pepper, cored and seeded, cut length-wise into ¼ inch julienne strips, then crosswise into 1½ inch pieces
½ medium-large green bell pepper, cored and seeded, cut length-wise into ¼ inch julienne strips, then crosswise into 1½ inch pieces
¼ medium onion, slivered
¼ pound zucchini, cut into ¼ inch crosswise slices, then cut into ¼ inch julienne strips

Preparation

Combine 1 cup water with ½ teaspoon salt in a bowl. Add the eggplant matchsticks and soak for 20 minutes. Drain and dry on paper towels.

In a bowl, beat the milk and egg together with a fork. Place the flour on a piece of wax paper. Pour the oil into a skillet to a depth of at least ½ inch (or use a deep-fryer for best results) and heat to the smoking point (about 375 degrees F).

Place the vegetables in small batches in the milk and egg. Remove with a slotted spoon, drain off the excess liquid. Toss the vegetables in the flour, coating very lightly, and transfer to the hot oil, shaking the pain or fryer basket to spread them out rapidly in the oil. Do not crowd. Fry very briefly, about 2 minutes, until lightly golden.

Remove with a slotted spoon or slotted pancake turner and drain on paper towels. Keep warm in a 200 degree F oven while continuing to fry the remaining vegetables. Sprinkle with salt and serve.