I have very vivid memories of dinning on tempura vegetables made with fresh veggies from my moms garden that still resonate in my mind to this day.
The crisp vegetables picked from the garden just moments before being plunged into light batter, then deep fried to crispy perfection, creep into my head like an old friend every summer about this time.
Mom always made the batter just right; never too heavy as to take away from the fresh flavor of the veggies. Yum! Mom surprised us with her inventive cooking style on many occasions. One of my favorite tempura memories was eating fried squash blossoms for the first time. I need to remind you that this was many years before anyone thought it was a cool to eat the blossoms of plants or edible flowers. My mom was a home cook way ahead of her time teaching our family how to eat adventurously at a very young age.
I think mom started cooking Asian food for my dad after he returned home from being stationed in Japan, as a result of him catching the bug for the flavors of the orient, which in turn he brought home to us. Dad also taught us kids how to use chopsticks when we were very small children. It was so much fun to go to the local Japanese resturant and watch people, watch me; a toe headed little girl at the age of 5 using chopsticks like a pro!
Recipe serves 4