Japanese-style Crispy Veg
Summary Not available
- 16 ounces plain Yogurt
- 2 garlic
- 2 lemon juice
- salt
- 1 finely chopped (preserved Crystallized ginger (stem ginger))
- 1.75 cups all-purpose flour
- 1 egg yolk
- 2 cups Sparkling water
- 25 ounces broccoli florets (mushrooms)
- 3.5 cups sunflower oil
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
No extra notes