Japanese-style Crispy Veg

Japanese-style Crispy Veg
Summary Not available
Diet : Vegetarian
Total time : 25 mins
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Japanese-style Crispy Veg

Summary Not available
Total Time25 mins
Course: Appetizer
Cuisine: Japanese
Diet: Vegetarian
Keyword: 10-30 min, Healthy Vegetarian Recipes
Person: 6
Calories: 1347kcal

Materials

  • 500 g plain Yogurt
  • 2 garlic cloves
  • 2 tbsp Lemon Juice
  • 1 tsp salt
  • 350 g all-purpose flour
  • 1 egg yolk
  • 450 ml Sparkling water
  • 700 g broccoli florets mushrooms
  • 100 g sunflower oil

Instructions

  • For the yoghurt dip: whisk together all the ingredients and place in a serving dish
  • Sprinkle with the chopped ginger
  • For the vegetable tempura: lightly whisk together the flour, egg yolk and water in a mixing bowl until just combined
  • The batter should remain slightly lumpy
  • Dip the vegetables into the batter in batches, letting any excess batter drip back into the bowl
  • Heat the oil in a large deep pan to 190°C|375°F, or until a cube of day-old bread browns in less than 1 minute
  • Drop the coated vegetables into the hot oil and cook for 1–2 minutes on each side, or until golden brown
  • Use a slotted spoon to remove them from the pan and drain well on absorbent kitchen paper
  • Keep warm while frying the remaining vegetables
  • Serve immediately with the yoghurt dip

Notes

No extra notes

Nutrition

Calories: 1347kcal | Carbohydrates: 40g | Protein: 10g | Fat: 130g | Saturated Fat: 14g | Cholesterol: 12mg | Sodium: 91mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 814IU | Vitamin C: 110mg | Calcium: 159mg | Iron: 3mg
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