The MEDITERRANEAN TEMPURA is a creative reinterpretation of the famous Japanese tempura, reworked with ingredients typical of the Mediterranean basin. It is an easy, crispy and colorful dish, perfect as an appetizer, finger food or a tasty main course. Properly drained, the tempura is dry and not greasy, enhancing each ingredient.
A perfect balance between Eastern tradition and Mediterranean flavors, ideal for impressing with simplicity and taste.
Mediterranean vegetables and produce — such as zucchini, eggplant, bell peppers, cherry tomatoes, artichokes or zucchini flowers — are cut harmoniously and dipped into a light, crispy batter, then quickly fried in hot oil to achieve a crunchy exterior and a soft interior.
In some versions you can also add shrimp, fillets of oily fish or small mozzarella balls for a richer, tastier touch.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg (medium)
- 1 cup rice flour (about 4.4 oz (125 g))
- 3/4 cup sparkling water (chilled (about 200 ml))
- to taste salt
- 2 zucchini
- 2 carrots
- zucchini flowers
- 1 red bell pepper
- sage
- ice (to place under the bowl)
- 2 1/8 cups peanut oil (about 16.9 fl oz (500 ml))
Tools
- 1 Wok
- 2 Bowls
Steps
The preparation of MEDITERRANEAN TEMPURA is very easy and quick. First of all, start by preparing the batter.
Pour the ice into a large bowl and then place a smaller metal bowl on top of it. In the smaller bowl, beat the egg while incorporating the cold sparkling water. Slowly add the sifted rice flour while mixing, roughly combining the ingredients without making a completely smooth batter.
Don’t worry if lumps or air bubbles form; the batter should be coarse and combined, but not sticky.
It’s important that the batter remains very cold for frying. Heat the oil in a high-sided pan, preferably a wok, until it reaches about 347°F to 356°F.
Dip the vegetables individually into the batter, preferably cut thinly into strips, then submerge them into the hot oil and move them with tongs. They should turn golden and become crispy, not charred or burned.
Remove them and place them on a plate lined with paper towels to absorb excess oil. Lightly salt.
Serve your Mediterranean tempura hot, accompanied by sweet-and-sour sauce or soy sauce.
