With the exception of starchy tubers like potatoes (hello, french fries), deep frying vegetables without batter can result in a mushy, oversaturated mess. Whether they're hearty or delicate, most ...

Add Yahoo as a preferred source to see more of our stories on Google. Eating your vegetables doesn't have to be a chore if you love flavor and getting creative in the kitchen. Whether a mouthwatering ...

It’s farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to ...

It’s farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples -- shishito peppers, burdock, kabocha squash and daikon radish, which I like to ...

My husband won’t eat sushi, but Japanese tempura — a thin, crisp, golden crust surrounding tender nuggets of shrimp, fish or vegetables — is another story. I don’t do much deep-frying anymore, but ...

I've become enamored with tempura. One of my students, Ethan Huynh, who owns and operates his own restaurant Zen in Houma, gave me some pointers. It's best to use carbonated water (like club soda or ...

This old-fashioned deep fried eggplant recipe is lightly battered, golden, ...

Deep fried food gets a bad rap. The image of a plate of fried chicken swimming in fat or a flabby portion of undercooked fish can put even the most enthusiastic cook -- not to mention, eater -- off.

Vegetables are delicious. Particularly when they're covered in batter, drenched in grease and served extra crispy with dipping sauce. Oh, is that not even a vegetable anymore? For those who are more ...