Just in case you were in a quandary about what to do with your overflowing summer squashes and that red snapper filet you have that smells sweet like the ocean I want to remind you about tempura. Yummy, crisp, tempura with the thinnest lightest batter that melts in your mouth when you take a bite. Nom nom nom.

It's hot so don't worry about it at all, just roughly cut up some veggies, put about 2 inches of oil in wide pan, and get a packet of tempura mix from the store.

I save the bag from this one I like called Pamana from the Asian market so I don't forget. You can make your own but like I said, it's hot out so don't worry!

The recipe is:
Dip, fry, eat.
Dip, fry, eat.
Dip, fry, eat.

We used yellow sunburst squash, zuchinni, red onion, and snapper.

Mix up some soy and rice vinegar for a quick sauce and relax!