Vegetable Tempura

Name: Vegetable Tempura
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 Servings
Cuisine: Bucătărie asiatică
Ingredients: 2 white or spring onions; 1 large carrot; 1 cup tempura flour; Oil for frying (preferably sunflower oil or peanut oil); Salt to taste; 1 sweet potato (optional); 1/2 courgette (optional); 1 cup cold water (sparkling water or ice)

(1)

25 min

Sezamo

Ingredients

Price per portion:RON 43.69

Ingredients

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Yellow onion 2 cepe albe sau verzi

Carrots 1 morcov mare

Type 000 white flour 1 cană de făină pentru tempura

Sunflower oil Ulei pentru prăjit (de preferință ulei de floarea-soarelui sau ulei de arahide)

Sweet potatoes 1 cartof dulce (opțional)

Zucchini 1/2 dovlecel (opțional)

You probably have at home

Sea salt Sare după gust

Still water 1 cană de apă rece (apă minerală sau gheață)

Preparation method

Cut the vegetables into suitable pieces for tempura. They should be cut thin and evenly so that they fry uniformly. You can use the vegetables listed above or any other preferred vegetables.

In a bowl, mix the tempura flour with cold water or sparkling water. If you want a crispier crust, you can add a few ice cubes to the mixture. Do not overmix; the batter should be slightly lumpy.

Heat the oil in a frying pan or saucepan to 170-180°C. It is important to have an oil thermometer to ensure the temperature is correct.

Chef's tip

Vegetable tempura is delicious and crispy, and the thin batter allows the vegetables to retain their freshness and flavor. You can experiment with different vegetables and sauces to suit your taste.