Airy Tempura with Ginger-Ponzu Dipping Sauce Recipe

Name: Airy Tempura with Ginger-Ponzu Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant (8 ounces), cut into 1-inch pieces; 2 teaspoons kosher salt; 1/2 cup ponzu; 1 tablespoon fresh lime juice; 2 tablespoons julienned ginger (1/2-inch lengths); 2 tablespoons thinly sliced scallion; Vegetable oil for frying; 2 cups all-purpose flour; 1/4 cup cornstarch; 1 teaspoon baking powder; 2 cups club soda, chilled; 1 Delicata squash (1 pound), halved lengthwise, seeded and sliced crosswise 1/8 to 1/4 inch thick; 1 Japanese sweet potato (8 ounces), sliced crosswise 1/8 inch thick; 1 lemon, sliced crosswise 1/8 inch thick; 12 small kale leaves (optional)

Servings: persons

1 small eggplant (8 ounces), cut into 1-inch pieces
2 teaspoons kosher salt
1/2 cup ponzu
1 tablespoon fresh lime juice
2 tablespoons julienned ginger (1/2-inch lengths)
2 tablespoons thinly sliced scallion
Vegetable oil for frying
2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
2 cups club soda, chilled
1 Delicata squash (1 pound), halved lengthwise, seeded and sliced crosswise 1/8 to 1/4 inch thick
1 Japanese sweet potato (8 ounces), sliced crosswise 1/8 inch thick
1 lemon, sliced crosswise 1/8 inch thick
12 small kale leaves (optional)

1
Place eggplant in a colander.
2
Toss with 1 teaspoon salt and let sit for 15 minutes; rinse and squeeze gently to remove excess water.
3
Meanwhile, in a small bowl, stir together ponzu, lime juice, ginger and scallion.
4
Set aside dipping sauce.
5
In a Dutch oven, heat 1 1/2-inches of oil to 365-370.
6
In a large bowl, whisk together flour, cornstarch, baking powder and 1 teaspoon salt.
7
Gently whisk in club soda just until batter comes together (do not overmix, some lumps are OK).
8
Working in batches, dip squash, potato and lemon into batter, letting excess drip off, and place into hot oil.
9
Fry, turning occasionally, until cooked through, light golden and crispy, about 2 minutes (wait for oil to return to 365-370 between batches).
10
Transfer to a paper towellined wire rack set over a baking sheet to drain.
11
Repeat with kale leaves, if using (be careful, oil will splatter), frying a few leaves at a time.
12
Season tempura with salt and serve with dipping sauce.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small eggplant (8 ounces), cut into 1-inch pieces, 2 teaspoons kosher salt, 1/2 cup ponzu, 1 tablespoon fresh lime juice, and more.

Yes, Airy Tempura with Ginger-Ponzu Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Airy Tempura with Ginger-Ponzu Dipping Sauce

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