Vegetable Tempura

Vegetable Tempura
Summary Not available
Total time : 45 mins
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Vegetable Tempura

Summary Not available
Total Time45 mins
Course: Appetizer, Snack
Cuisine: Japanese
Keyword: 30-60 min, Party Food
Person: 6
Calories: 449kcal

Materials

  • 2 large eggs
  • 250 ml cold water
  • 2 white wine
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • oil
  • 2 cups Broccoli
  • 1 Eggplant
  • 1 onion
  • 1 pepper
  • 12 Mushrooms
  • 240 ml plain Yogurt
  • 240 ml Sour cream
  • 1 tbsp Lemon Juice
  • 1 garlic cloves
  • 1 pepper
  • 1 tsp salt
  • 1 pepper
  • 2 flaked chillies

Instructions

  • For Vegetable Tempura: In a mixing bowl, beat the egg lightly; add water and white wine, mixing until incorporated
  • Add flour and salt and whisk until just mixed
  • If batter is to thick, add more water to thin it out
  • The consistency should resemble a loose pancake batter
  • Fill a wok or deep fryer 2-inches deep with peanut oil
  • Heat the oil over medium-high heat to F
  • Dip the vegetables into the tempura batter and then slowly add the vegetable pieces one at a time into the hot oil
  • Do not over crowd your pan
  • Keep the oil hot and at the required temperature
  • Remove the vegetables when the batter is crispy and golden brown
  • Drain the vegetables on clean paper towels
  • Repeat with remaining vegetables
  • Serve tempura hot and crispy with lemon dipping sauce
  • Lemon Dipping Sauce: In a mixing bowl, whisk yogurt, sour cream, and lemon juice together
  • Add garlic, chili pepper, salt and pepper, stirring to distribute
  • Chill in the refrigerator until ready to serve
  • Garnish with red chili flakes prior to serving

Notes

No extra notes

Nutrition

Calories: 449kcal | Carbohydrates: 36g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 487mg | Potassium: 774mg | Fiber: 4g | Sugar: 10g | Vitamin A: 568IU | Vitamin C: 34mg | Calcium: 156mg | Iron: 3mg

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