You are here
French Mustard & Herb Vegetable Tempura
Heat oil in a fryolater to 370° F. Fill a large metal mixing bowl with ice and place another metal mixing bowl atop the ice. Whisk buttermilk and tempura together until batter reaches a smooth consistency. Next, whisk in mustard and herb blend, scallions, and 1 tsp. each of salt and pepper. Cut eggplant and red pepper into 1/2” batons or strips. Dip eggplant, pepper, and baby zucchini one at a time into the batter, shake off excess, and drop gently into the fryolater. Allow each vegetable to cook for two minutes on each side. Using a spider strainer, remove vegetables from oil and place on a paper towel-lined plate. When all the vegetables have been battered and fried, place spinach into fryer and remove after about 30 seconds, or when spinach gets crispy. Delicately place spinach on paper towel and sprinkle with remaining sea salt. Once excess oil is absorbed, move the spinach to a serving plate. Place tempura vegetables over the spinach and serve with your favorite dipping sauce.