Vegetable Tempura with Yogurt Sauce
Vegetables prepared in a tempura style with yogurt sauce is a recipe featuring fresh ingredients from the category of fried dough. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 red chili pepper
- 1 Garlic clove
- 200 g yogurt
- 200 g Sour Cream
- Salt
- Lemon juice
- chili flakes
- 200 g rice flour (or half wheat flour and half starch)
- 2 egg whites
- a pinch of salt
- 1 tsp curry powder
- neutral cooking oil (for frying)
- 800 g mixed vegetables (e.g., onion, broccoli, zucchini)
- rice flour (for coating)
Instructions
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1.
For the sauce wash the chili pepper, cut it lengthwise, remove seeds and white membrane, and finely dice the flesh. Peel and finely chop the garlic. Mix yogurt with garlic, chili, and sour cream. Season with salt and lemon juice and sprinkle with chili flakes.
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2.
For the batter add rice flour to egg whites, salt, and curry powder and whisk quickly. Pour about 300 ml cold water all at once and stir into a smooth batter.
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3.
Prepare the fryer (or oil in a pot) and heat to 170°C.
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4.
Wash, trim, and cut vegetables into bite‑sized pieces. Blanch vegetables with longer cooking times such as broccoli in salted water until al dente, shock in ice water, and drain. Coat portions of vegetable first in rice flour, then dip in batter. Fry immediately for 2–3 minutes until golden yellow, remove with a slotted spoon, and drain on kitchen paper. If needed, keep warm in an oven at 80°C using top and bottom heat.
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5.
Serve with the yogurt sauce.
