Summer Vegetable Tempura with Aioli Sauce

First prepare the batter: in a large bowl, whisk together flour, yeast, vodka, tonic, and a pinch of salt and sugar until smooth.

Cut the vegetables into thin strips.

Prepare aioli sauce. Mash garlic with a teaspoon of salt. In a processor, blend the yolks, garlic with salt, and a few drops of lemon juice. Then slowly pour in the oil until the mixture becomes thick and smooth.

Heat oil in the fryer to 160 °C. Dip vegetables in batter and fry for 2-3 minutes until they are covered with a crispy golden crust. Remove from oil and drain on paper towels.

Season the vegetable tempura with salt and pepper. Sprinkle with garden cress leaves and serve with aioli.