Squash and fava blossoms, snap peas and their tender leaves, slices of early green zebra tomatoes – our garden comes to the plate in a summer tempura. Finished with an heirloom basil, our extra virgin olive oil and sea salt: summer.
Pair with: Jordan Chardonnay
Wash and dry vegetables and blossoms. Reserve on paper towels.
In a heavy-bottomed sauce pan, heat the oil to 350º.
For the tempura batter
Combine the ice water and beer in a bowl, then whisk in the egg. Using chopsticks, gently incorporate the flours, salt and Schichimi Togarashi. Do not overmix – small lumps are a good thing. Use batter as soon as possible.
Dip the vegetables and blossoms into the batter, shaking off excess. Fry tempura until just golden brown.
Tempura may be held in a 200º oven for no more than ten minutes before serving.