Vegetable Tempura

Preparation

1. STEP 1 OF 14

   Cut the zucchini into slices.

2. STEP 2 OF 14

   Meanwhile, scrape the carrot, wash it, and cut it into 16 slices, each 3 mm thick.

3. STEP 3 OF 14

   Remove the strings and wash the green beans.

4. STEP 4 OF 14

   Cut them in half, then into 5 cm pieces.

5. STEP 5 OF 14

   Slice the bell pepper.

6. STEP 6 OF 14

   Dry the vegetables and place them on a tray near the fryer.

7. STEP 7 OF 14

   Heat the oil to 180 degrees.

8. STEP 8 OF 14

   When the guests are at the table, prepare 40 cl of tempura batter.

9. STEP 9 OF 14

   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.

10. STEP 10 OF 14

    Dip four carrot slices in the batter and drop them into the oil; count one minute.

11. STEP 11 OF 14

    Dip three pieces of green beans and two pieces of eggplant in the batter and drop them into the oil; count thirty seconds.

12. STEP 12 OF 14

    When all the vegetables are in the oil, fry for another minute.

13. STEP 13 OF 14

    Remove the cooked vegetables from the fryer with the metal basket and let them drain on a rack covered with paper towels.

14. STEP 14 OF 14

    Arrange the vegetables in groups on a warm plate and serve immediately with soy sauce.

Suggestions

• Bowl

• Strainer

• Pan

General Information

Analysis

Macronutrients (100 gr)