Summer-Vegetable Tempura

Name: Summer-Vegetable Tempura
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; Tempura Dipping Broth or salts, for serving

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Perfectly cooked vegetable tempura—in this case, shishito peppers, eggplants, green beans, squash, and corn—screams for cold beers and a party around the kitchen counter.

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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