Heaven-and-Earth Tempura Cakes

Heaven-and-Earth Tempura Cakes
Photo by Leigh Beisch? 2010


  • Lemon or lime wedges
  • 1/3 cup julienne-cut Japanese-style sweet potato or other sweet potato peels (1-inch strips; about 21/2 ounces)
  • Generous pinch of freshly ground black pepper
  • 2 tablespoons summer herbs such as fresh shiso leaves
  • 1 tablespoon cornstarch
  • Several ice cubes
  • 1/3 cup cold water
  • + 13 more ingredients
    • 1 red onion
    • Vegetable oil for deep-frying
    • ¼ cup self-rising cake flour
    • 2 teaspoons aromatic sesame oil (optional)
    • 1/3 cup julienne-cut carrot peels
    • 2 small zucchini
    • Generous pinch of tgarashi
    • 1 tablespoon cornstarch
    • ¼ teaspoon kosher salt
    • 3 ounce chunk bitter melon
    • 1/3 cup julienne-cut kabocha squash peels (3/4-inch strips; about 3 ounces)
    • Generous pinch of kona-zansh
    • 5 fresh chives

Depending upon seasonal availability, choose to make either the winter pancakes or the summer pancakes: To make the winter pancakes, place the red onion in a bowl. With a pastry brush, dust the slices thoroughly with some of the cornstarch. Pull gently to separate the crescent shapes, dusting aga...

View full recipe at Epicurious


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