The tempura is a traditional Japanese dish made of vegetables and/or fish battered separately and fried.
The peculiarity of this dish lies in achieving very crispy and dry frying, and with the recipe I’m about to show you, you’ll have an unbeatable vegetable tempura that’s finger-licking good!
This time, I also prepared the video recipe for you! You can find it HERE on Tik Tok or HERE on Instagram. Be sure to follow me if you haven’t already!
I hope you like it, and as always, I’m waiting for you on my profile Instagram @isaporidicasa with your opinions
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 3 zucchini (medium)
- 1 bell pepper (large)
- 2 onions
- 6 tablespoons flour (for dusting the vegetables)
- 2 cups flour
- 2 egg yolks
- 1.5 cups sparkling water (ice cold)
- salt
- peanut oil (for frying)
Tools
- Bowl
- Cutting board
Steps
Wash and clean the vegetables. Cut the zucchini and bell pepper into thin strips and the onion into rings. Place everything in the bowl. Sprinkle the flour over the vegetables and mix with your hands so that it adheres well.
Pour the egg yolks into the bowl with a pinch of salt and work with the whisk. Then add the ice-cold sparkling water and gradually the flour while continuing to work with the whisk until a smooth and lump-free batter is obtained.
Add the vegetables to the batter, mix carefully with a spoon, and place in the fridge to rest for 30 minutes.
After the resting period, pour the oil into the pan and reach a temperature of 340°F. To know if the oil is at the ideal temperature, immerse a toothpick in it; when you see bubbles form around it, it’s ready for cooking. Fry the vegetables a little at a time until they are golden and crispy. Remove them with a slotted spoon and place on a tray lined with absorbent paper. Serve immediately and enjoy!
You can find the video recipe HERE on my Instagram profile @isaporidicasa
