Heaven and Earth Tempura Cakes Ten Chi Kaki Agé

Ingredients

• 1/2 red onion, cut into thin slices through the stem end to make crescent shapes (about 1/3 cup)
• 1 tablespoon cornstarch
• Scant 1/3 cup julienne-cut carrot peels (1-inch strips; about 3 ounces)
• Scant 1/3 cup julienne-cut Japanese-style sweet potato or other sweet potato peels (1-inch strips; about 2 1/2 ounces)
• 3-ounce chunk bitter melon, cut in half lengthwise, seeds removed, very thinly sliced, salted with 1/4 teaspoon salt, and drained, about 1/4 cup
• 1 tablespoon cornstarch
• 2 small zucchini, about 4 ounces total weight, tops trimmed, cut in half lengthwise, and then cut on the diagonal into thin slices, about 2/3 cup
• Scant 1/3 cup julienne-cut kabocha squash peels (3/4-inch strips; about 3 ounces)
• 2 tablespoons finely shredded summer herbs such as fresh shiso leaves
• 4 or 5 fresh chives, cut into 1/2-inch lengths
• Several ice cubes
• 1/3 cup cold water
• 1/4 cup self-rising cake flour
• Vegetable oil for deep-frying
• 1 to 2 teaspoons aromatic sesame oil (optional)
• 1/4 teaspoon kosher salt
• Generous pinch of kona-zanshõ
• Generous pinch of tõgarashi
• Generous pinch of freshly ground black pepper
• Lemon or lime wedges

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