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
  1. For Vegetable Tempura: In a mixing bowl, beat the egg lightly; add water and white wine, mixing until incorporated

  2. Add flour and salt and whisk until just mixed

  3. If batter is to thick, add more water to thin it out

  4. The consistency should resemble a loose pancake batter

  5. Fill a wok or deep fryer 2-inches deep with peanut oil

  6. Heat the oil over medium-high heat to F

  7. Dip the vegetables into the tempura batter and then slowly add the vegetable pieces one at a time into the hot oil

  8. Do not over crowd your pan

  9. Keep the oil hot and at the required temperature

  10. Remove the vegetables when the batter is crispy and golden brown

  11. Drain the vegetables on clean paper towels

  12. Repeat with remaining vegetables

  13. Serve tempura hot and crispy with lemon dipping sauce

  14. Lemon Dipping Sauce: In a mixing bowl, whisk yogurt, sour cream, and lemon juice together

  15. Add garlic, chili pepper, salt and pepper, stirring to distribute

  16. Chill in the refrigerator until ready to serve

  17. Garnish with red chili flakes prior to serving

No extra notes


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