Crispy, Crunchy Deep-Fried Dishes

This winter-vegetable tempura has a beer batter and is served with saba, a syrup made from grape must, for dipping.

As part of an all-fried Hanukkah menu, Sara Dickerman came up with this tempura of cold-weather vegetables. The batter is light enough that it doesn’t overshadow the delicate flavors of the vegetables, while the saba adds a nice sweetness. This recipe is pareve.... Read More