Prep time: 15 minutes
Total time: 1 hour 30 minutes
for the tomato jam:
1 1/2 pounds|675 grams diced tomatoes
3/4 cup granulated sugar
3/4 cup white vinegar
1 garlic clove, thinly sliced
1 sprig thyme
for the sourdough tempura batter:
4 1/2 ounces|125 grams refreshed starter
3/4 cup|200 ml beer
2 tablespoons vodka
1/2 cup|70 grams fresh wheat flour
1/2 cup|70 grams rice flour
for the vegetables:
1 zucchini, cut into 1/4-inch thick circles
1 eggplant, cut into 1/4-inch thick circles
1. Make the tomato jam: Combine all ingredients in a medium skillet over medium heat. Cook, stirring occasionally, until thick, about 40 to 45 minutes. Set aside to cool. Makes about 1 1/2 cups.
2. To make the batter, mix all the ingredients together in a large bowl.
3. Heat 3-inches oil in a large saucepan until a deep-fry thermometer reaches 350°F. Working in batches, coat the vegetables all over in the batter, then dip in the oil. Fry, turning as needed, until golden and crisp, 3 minutes. Using a slotted spoon, transfer to a baking sheet fitted with a cooling rack. Season with salt and repeat with the remaining vegetables. Transfer to a bowl and serve with the tomato jam.
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