Vegetables Baked in Tempura Batter
Vegetables baked in tempura batter is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 carrots
- 1 red bell pepper
- 2 zucchini (or 4 mini zucchini with flower heads)
- 1 eggplant
- 100 g wheat flour
- 100 g cornstarch
- Salt
- 1 l vegetable oil (for frying)
Instructions
-
1.
Peel the carrots and cut them into 10 cm long sticks. Wash the bell pepper, quarter it, remove stem, seeds, and membranes, then slice the flesh into strips. Wash the zucchini, trim any flower heads if present. Depending on thickness, cut the zucchini lengthwise into quarters or eighths, leaving the flowers intact. Wash the eggplant, remove the stem, and cut it into thick sticks.
-
2.
Heat oil in a deep fryer or pot until very hot.
-
3.
In a bowl mix flour, cornstarch, and about 225 ml ice-cold water to form a thick batter.
-
4.
Quickly dip vegetable pieces portion by portion into the batter and fry them in the hot oil (about 170°C) until crisp. Drain finished vegetables on kitchen paper and season with salt.
-
5.
Keep finished tempura warm at 80°C in the oven if desired, and serve with wasabi and soy sauce as preferred.
