Tempura vegetables
Cooking time:
25 minutes
Active time:
25 minutes
Complexity:
Easy
The word "tempura" (from lat. Tempora - "times") was used in Portugal to refer to the period of Lent and fasting days. On such days, it was possible to eat vegetables, fish and seafood, including them fried in batter. Try and you diversify your meatless menu with this bright hot snack.
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5
Recipe "Vegetables in Tempura "
Ingredients for 4-5 servings
wheat flour
200 g
vegetable oil
30 ml
carbonated mineral water
300 ml
table salt
3 g
baking powder
2 g
vegetable oil for frying
1 booth. (900 ml )
cauliflower frozen
200 g
parsley
6 stems
celery stalk
3 pcs.
bell pepper
1 pc.
leek
2 pcs.
squash
1 pc.
eggplant
1 pc.
onion red
1 pc.
wheat flour
100 g
Asian hot sauce
to taste
Sweet Chili Sauce
to taste
teriyaki sauce
to taste
Step 1/5
Thaw the cauliflower, disassemble into inflorescences and dry with a paper towel.
Step 2/5
Cut the rest of the vegetables into large pieces or sticks of 3-4 cm.
Step 3/5
For the batter, combine the flour, salt and baking powder in a bowl.
Step 4/5
Add mineral water, vegetable oil and knead the dough.
Step 5/5
Roll vegetables in flour, then dip in batter and fry in hot vegetable oil. Serve all sauces for vegetables - to choose from.
Ingredients for 4-5 servings
wheat flour
200 g
vegetable oil
30 ml
carbonated mineral water
300 ml
table salt
3 g
baking powder
2 g
vegetable oil for frying
1 booth. (900 ml )
cauliflower frozen
200 g
parsley
6 stems
celery stalk
3 pcs.
bell pepper
1 pc.
leek
2 pcs.
squash
1 pc.
eggplant
1 pc.
onion red
1 pc.
wheat flour
100 g
Asian hot sauce
to taste
Sweet Chili Sauce
to taste
teriyaki sauce
to taste
Nutritional value per 100 g
Calories
140 kcal
Proteins
3 g
Fats
6 g
Carbohydrates
19 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
1 g
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