Spiced Green Beans and Baby Broccoli Tempura

• 1/2 cup plus 1 tablespoon cornstarch
• 2 tablespoons fine polenta or cornmeal
• 3 tablespoons whole wheat flour
• 1/4 teaspoon salt, plus more to taste
• 1/2 teaspoon ground cumin
• 23 cup cold sparkling water
• 1/4 cup finely chopped cilantro
• 2 tablespoons dukkah (see recipe)
• 1/2 pound green beans
• 1/2 pound baby broccoli
• Canola oil or grapeseed oil for frying

1. Make the batter: In a medium bowl, whisk together cornstarch, polenta or cornmeal, whole wheat flour, salt and cumin.
2. Whisk in sparkling water.
3. Stir in cilantro and dukkah.
4. Top and tail beans.
5. Cut long stems off broccoli; cut broccoli tops into smaller florets or leave intact.
6. Pour oil to a depth of 3 inches into a wok or wide saucepan and heat over medium-high heat to 350 to 375 degrees.
7. Set up a sheet pan with a rack on it next to pan and cover rack with layers of paper towels.
8. Have a deep-fry skimmer handy for removing vegetables from the oil onto the rack.
9. Using tongs, dip vegetables into the batter a few at a time, making sure to coat thoroughly.
10. Transfer to hot oil and fry until golden brown, 1 to 2 minutes.
11. Flip over with skimmer to make sure coating is evenly fried.
12. Do not crowd pan.
13. Let oil come back up to temperature between batches.
14. Using skimmer, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack.
15. Sprinkle with salt right away if desired.
16. Cool slightly and serve.

cornstarch, polenta, whole wheat flour, salt, ground cumin, cold sparkling water, cilantro, green beans, broccoli, canola oil

Taken from cooking.nytimes.com/recipes/1017280 (may not work)