Vegetable tempura is a light, crispy, and delicious dish. Fresh vegetables are dipped in tempura batter and fried until they achieve a golden and crunchy consistency. This recipe is perfect for enriching your summer meals with a variety of uniquely flavored vegetables.
Cut the zucchini into rounds.
In the meantime, grate the carrot, wash it, and slice it into 16 pieces 3 mm thick.
Remove the strings from the green beans and wash them.
Cut them in half, then into pieces 5 cm long.
Slice the bell pepper.
Dry the vegetables and place them on a tray near the fryer.
Heat the oil to 180 degrees.
When the guests are at the table, prepare 40 cl of tempura batter.
Organize as follows: with chopsticks or two forks, dip the asparagus in the batter and drop it into the hot oil; fry for thirty seconds.
Dip four slices of carrot into the batter and drop them in the oil; count one minute.
Dip three pieces of green beans and two pieces of eggplant into the batter and drop them in the oil; count thirty seconds.
When all the vegetables are in the oil, fry for another minute.
Remove the cooked vegetables from the fryer with a metal basket and let them drain on a rack covered with paper towels.
Arrange the vegetables in groups on a warm plate and serve immediately accompanied by soy sauce.
Bowl
Strainer
Pan
Store in the refrigerator in an airtight container for up to two days.
Tempura dishes are typically served as appetizers or side dishes in Japan.
Japan
