Vegetable tempura is a light, crispy, and delicious dish. Fresh vegetables are dipped in tempura batter and fried until golden and crispy. This recipe is perfect for enhancing your summer meals with a variety of uniquely flavored vegetables.
Cut the zucchini into slices.
Meanwhile, scrape the carrot, wash it, and cut it into 16 slices, each 3 mm thick.
Remove the strings and wash the green beans.
Cut them in half, then into 5 cm pieces.
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 carrot slices in the batter and drop them into the oil; count one minute.
Dip three pieces of green beans and two pieces of eggplant in the batter and drop them into 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 the metal basket and drain them on a rack covered with paper towels.
Arrange the vegetables in groups on a warm plate and serve immediately with 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
Giappone
| Energy (kcal) | 463.7 |
| Carbohydrates (g) | 1.99 |
| of which Sugars (g) | 1.99 |
| Fat (g) | 50.13 |
| of which Saturates (g) | 6.67 |
| Protein (g) | 0.62 |
| Fiber (g) | 1.4 |
