Pistachio Battered Tempura

Pistachio Battered Tempura



4 servings



1 cup Greek yogurt

1 teaspoon Kosher salt

¼ teaspoon Freshly ground black pepper

1 tablespoon Fresh lemon juice

3 heaping tablespoons Finely chopped pistachios

2 teaspoons Finely chopped tarragon leaves



1 Egg

1 pinch Kosher salt

1 cup Ice water

1 cup Pistachio flour

1 cup Corn starch



8 (¼-inch) Diagonal slices of carrot

8 (½ -inch) Zucchini medallions

8 Green beans, tipped and tailed

8(1/4-inch) Thick slices of fennel

4 Thin rings red pepper

4 Thin slices of sunchoke

4 Thin Crosswise slices of onion

Neutral oil, such as canola or grapeseed, for deep frying


Fo the Dip
Combine all the ingredients in a glass bowl. Stir well; set aside in a refrigerator.

For the Batter
Combine the egg, salt and 1 cup of ice water in a mixing bowl and, using a wire whisk, beat just until frothy. Add the pistachio flour and corn starch and continue to mix until thoroughly incorporated; Set aside in a refrigerator.

For the Tempura
Lay out the prepared carrots, zucchini, green beans, fennel, pepper, sunchokes and onion out on a sheet pan lined with parchment.  Fill a large, shallow saucepan 2/3 full of  oil and place over high heat, until the temperature reaches 350 degrees F.  

Cook one variety of vegetables at a time. Starting with the carrots, coat each carrot slice in the batter before dropping into the hot oil.  Let cook until edges begin to crisp and turn golden brown.  Using a slotted spoon, rotate the vegetables over in the oil several times, cooking each batch approximately  3 minutes. Be sure to maintain the oil temperature by raising or lowering the heat. 

Using a slotted spoon, remove the vegetables from the oil and set on a sheet pan lined with paper towels. Continue with each variety of vegetable until everything is cooked (about 4 batches in all).  Serve immediately with the dip on a serving platter.

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