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Radicchio Apple and Squash Tempura Recipe

Ingredients

How to make it

  • Combine flour, salt, cayenne, and nutmeg in a large bowl and stir until evenly combined. Set aside. Beat together eggs and water in a separate bowl until yolks are broken up; stir in beer.
  • Make a well in dry ingredients, add beer mixture, and gently stir together until just incorporated (the batter will still be lumpy). Cover and refrigerate.
  • Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 360°F over medium heat. Line a large plate or baking sheet with paper towels and set aside.
  • Meanwhile, prepare vegetables: Slice radicchio in half lengthwise then cut into 1/4-inch wedges, making sure each wedge has a bit of core to hold it together; set aside. Cut apple into quarters and core. Cut each apple quarter into 1/4-inch wedges; set aside. Scoop seeds and pulp out of squash. Cut squash crosswise into 1/8-inch-thick slices.
  • Remove batter from the refrigerator. Dip one raddichio wedge at a time into batter. Tap radicchio on the edge of the bowl (leaves should be lightly coated and separate). Carefully place wedge in hot oil; repeat with as many wedges as will fit in a single layer. Fry until radicchio is crisp and light golden brown, about 1 to 2 minutes. (If necessary, thin batter with additional cold water.) Remove from oil with a skimmer, place on the paper towel–lined plate, and season immediately with salt. Repeat with remaining vegetables, but let squash and apple cook a few minutes longer.
  • Serve tempura with saba for dipping or drizzling.

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