Round Eggplant in Tempura Recipe

Ingredients

• 2 round eggplants
• 1 cup all-purpose flour
• 1 cup ice-cold water
• 1/4 cup cornstarch
• 1 tsp baking powder
• salt and pepper to taste
• vegetable oil for frying

Instructions

1. Cut the eggplants into 1/2 inch rounds, and season with salt and pepper.
2. In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
3. Gradually add ice-cold water and stir until the batter is smooth.
4. Heat the vegetable oil in a pan to 350°F to 375°F.
5. Dip each eggplant slice into the batter and shake off the excess.
6. Fry for 2-3 minutes or until golden brown.
7. Drain on paper towels to remove excess oil.

Serving Suggestions

Serve hot as a side dish or appetizer. You can also dip the eggplants in soy sauce or tempura dipping sauce.