Vegetable Tempura
Summary Not available
- 2 large eggs
- 1 cup 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
- 1 cup plain Yogurt
- 1 cup Sour cream
- 1 lemon juice
- 1 garlic
- 1 pepper
- salt
- pepper
- flakes
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
No extra notes