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The Jordan garden comes to the plate in this summer vegetable tempura recipe, from squash and fava bean blossoms, snap peas and their tender leaves, to slices of green zebra tomatoes. Finished with an heirloom basil, our extra virgin olive oil and sea salt, this crunchy, salty appetizer is an ideal food pairing for a crisp white wine like Jordan Chardonnay.
1 pound vegetables and blossoms
3 cups rice oil or canola oil
½ cup ice water
½ cup ice cold Japanese lager
1 egg
½ cup rice flour
½ cup all-purpose flour
1 tsp kosher salt
1 tsp Shichimi Togarashi
Wash and dry vegetables and blossoms. Reserve on paper towels.
In a heavy-bottomed sauce pan, heat the oil to 350º.
To prepare 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.
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