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1
Place flour, salt, cayenne, and nutmeg in a large bowl and stir until evenly combined.
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2
Set aside.
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3
Beat together eggs and water in a separate bowl until yolks are broken up; stir in beer.
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4
Make a well in dry ingredients, add beer mixture, and gently stir together until just incorporated (the batter will still be lumpy).
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5
Cover and refrigerate.
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6
Fill a large, heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 360 degrees F over medium heat.
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7
Line a large plate or baking sheet with paper towels and set aside.
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8
Meanwhile, prepare vegetables: Slice radicchio in half lengthwise then cut into 1/4-inch wedges, making sure each wedge has a bit of core to hold it together; set aside.
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9
Cut apple into quarters and core.
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10
Cut each apple quarter into 1/4-inch wedges; set aside.
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11
Scoop seeds and pulp out of squash.
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12
Cut squash crosswise into 1/8-inch-thick slices.
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13
Remove batter from the refrigerator.
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14
Dip 1 raddichio wedge at a time into batter.
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15
(If necessary, thin batter with additional cold water.)
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16
Tap radicchio on the edge of the bowl (the leaves should be lightly coated and separate).
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17
Carefully place wedge in hot oil; repeat with as many wedges as will fit in a single layer.
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18
Fry until radicchio is crisp and light golden brown, about 1 to 2 minutes.
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19
Remove from oil with a skimmer, place on the paper-towel-lined plate, and season immediately with salt.
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20
Repeat with remaining vegetables, but let squash and apple cook a few minutes longer.
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21
Serve tempura with saba for dipping or drizzling.
