Japanese Eggplant Tempura

• 1 pound Japanese eggplant, cut into 1/2-inch slices
• 1 1/4 cups all-purpose flour
• 2 cups cold water
• 2 cups panko flakes
• Oil for frying
• Soy sauce, for dipping

1. In a large bowl, whisk together the flour and water until smooth.
2. Set aside.
3. Place the panko in a bowl and set aside.
4. In a large saucepan heat 2 inches of oil to 350 over medium-high heat.
5. Dip the eggplant in the flour/water mixture.
6. Shake off excess batter.
7. Roll the coated eggplant in the panko until completely coated.
8. Fry the eggplant until golden brown and crisp, about 3 minutes.
9. Drain on paper towels or a wire rack.

flour, cold water, panko flakes, soy sauce

Taken from www.foodandwine.com/recipes/japanese-eggplant-tempura (may not work)