Summer-Vegetable Tempura | Saveur

Ingredients

• 1 large egg, at room temperature
• 1⅓ cups (5⅛ oz.) cake flour, sifted
• 16 medium shishito peppers (4 oz.), stems trimmed
• 2 small eggplants (7 oz. total)
• 40 thin green beans (6 oz.), trimmed
• ½ small kabocha squash (1 lb.), halved again lengthwise
• 1⅔ cups fresh corn kernels, cut from 3 cobs, or substitute one 15-oz. can, drained
• 1⅓ cups cake flour, sifted
• Canola oil, for frying
• Fine sea salt
• <a href="https://www.saveur.com/tempura-dipping-broth-tentsyu-recipe/">Tempura Dipping Broth</a> or salts, for serving