There’s veggie tempura, and then there is veggie tempura.

And let me tell you that since my daughter is obsessed with vegetable tempura, we’ve eaten a lot of vegetable tempura.

By far, our favorites are the places that change their veggies according to the season and what they have on hand… and not just traditional combos.

Which is how I’ve learned to branch out and use all kinds of different vegetables. And the result is always fantastic.

Ingredients:

5 green beans

5 brussel sprouts, halved

5 crimini mushrooms, halved

1 japanese eggplant, sliced

1 sweet potato, sliced

1 carrot, sliced

1 cup cornstartch

1 cup flour

1 cup sparkling water

2 eggs

1 tsp salt

1 Tbsp sriracha

4 Tbsp kewpie (or vegan) mayo

1 Tbsp soy sauce

1 Tbsp rice wine vinegar

avocado oil

Directions:

Whisk together sriracha, kewpie, soy sauce and rice wine vinegar. Set aside sauce until serving.

Whisk together cornstarch, flour, water, egg and salt.

Fill a large dutch oven 3/4 of the way full with avocado oil.

Heat on medium high heat, until drops of tempura batter start to sizzle.

Working in batches, coat vegetables with batter. Fry in oil until golden brown and remove to a wire rack.