Japan's light-battered tempura is reinterpreted here with zucchini, eggplant and sweet potato slices dipped in a batter made with iced soda water and cooked in the airfryer with minimal oil. Compared to traditional deep-frying, the oil used drops significantly.
Lightly whisk the flour, iced soda water and salt together, letting the batter stay a little lumpy.
Dip the zucchini, eggplant and sweet potato slices in the batter, letting the excess drip off, then spray with sunflower oil.
Arrange the slices in a single layer in the airfryer basket and cook at 200°C for 20 minutes until crisp. Without an airfryer, cook them on a wire rack for the same time in an oven preheated to 200°C.
Don't overmix the batter — a slightly lumpy batter makes the tempura crispier. Allergens: contains wheat (gluten).
Iced water can replace the soda water, though the soda's fizz makes the batter a little lighter.
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