Posted on Sep 1, 2009 in Recipes

I enjoy vegetable tempura from time to time…My friend, Suvir Saran (a charming, skilled and successful chef, consultant and cookbook author), told me that his experiences eating tempura at Japanese restaurants have not been satisfactory.  He has found that the dough is…. too thick, heavy, not crisp and the taste is oily.  So, I prepared for him proper summer vegetable tempura using beets, zucchini, carrot, mushroom and zucchini flower.  My tempura was light and...

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