Crispy Avocado & Squash Tempura with Citrus Ponzu

Method

1. In a small bowl, whisk together the soy sauce, lemon zest and juice, clementine zest and juice, mirin, and kombu flakes (if using). Set the ponzu sauce aside.
2. Fill a large, deep pan halfway with vegetable oil and heat to 375°F on a digital probe thermometer. Alternatively, drop a small cube of bread into the oil; if it turns golden brown in about 30 seconds, the oil is ready.
3. In a mixing bowl, combine the plain flour, cornflour, and a small pinch of salt. Gradually add the cold cava or soda water, stirring with a fork until just combined—the batter should still be a bit lumpy; those lumps create a lighter, crispier texture.
4. Drop about five pieces of sliced avocado or butternut squash into the batter at a time. Use two forks to lift them out, letting excess batter drip off, then carefully lower them into the hot oil.
5. Deep-fry the coated vegetables for 1–2 minutes, until crisp and lightly golden. Remove each batch with a slotted spoon or frying basket and drain on a plate lined with kitchen paper.
6. Pile the tempura onto a warm platter, sprinkle with sesame seeds and microherbs or coriander leaves. Serve immediately, with the ponzu sauce in a small bowl on the side for dipping.