This take on thinly battered Japanese tempura cooks slices of zucchini, eggplant, and sweet potato in an air fryer with a little oil. The light batter is made with ice-cold sparkling water. Compared with traditional deep-frying, this method uses significantly less oil.
Lightly whisk the flour, ice-cold sparkling water, and salt, leaving the batter lumpy.
Dip the zucchini, eggplant, and sweet potato slices in the batter and let the excess drip off. Spray the tops with sunflower oil.
Arrange the slices in a single layer in the air fryer basket and cook at 200°C / 390°F for 20 minutes, until crisp on top. If you do not have an air fryer, bake them on a wire rack in an oven preheated to 200°C / 390°F for the same amount of time.
Do not overmix the batter; leaving it lumpy helps the tempura turn crisp. Allergen: contains wheat (gluten).
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