Crispy Japanese Rutabaga Tempura
Thin-sliced rutabaga fried in an airy, sparkling-water batter until golden and shatteringly crisp outside, tender and mildly sweet within. A playful, unexpected way to use a humble winter root.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine Japanese
- 1 large rutabaga, peeled and cut into thin slices or wedges
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 cup cold sparkling water
- Salt, to taste
- Vegetable oil, for frying
- Soy sauce or dipping sauce of choice, for serving
Peel and slice the rutabaga into thin, uniform rounds or wedges for even cooking.
In a bowl, mix the flour, cornstarch, baking powder, and a pinch of salt. Gradually add the cold sparkling water, mixing until just combined — the batter should be slightly lumpy.
In a large, deep skillet or pot, heat vegetable oil over medium-high heat until hot (about 350F / 175C).
Dip the rutabaga into the batter, letting the excess drip off, then gently lower into the oil. Fry in batches, without crowding, until golden brown and crisp, about 3-4 minutes.
Drain on paper towels, sprinkle with salt, and serve hot with soy sauce or your favorite dipping sauce.