Try this Vegetable Tempura recipe, or contribute your own.
Suggest a better description1. Using a potato peeler, pare strips of peel from the zucchini and eggplant and give a stripy effect. Cut to zucchini, eggplant and carrot into strips about 3 to 4 in long. and 1/8 in wide and put them in a colander.
2. Sprinkle the vegetable strops liberally with salt. Leave for about 30 minutes, then rinse throughly under cold running water. Drain well.
3. Thinly slice the onion from top to base, discarding the plump pieces in the middle. Separate the layers so that there are lots of fine long strips. Mix all the vegetables together and season to taste with salt and pepper.
4. Make the batter immediately before frying: mix the eff and iced water in a bowl, then sift in the flour. Mix very briefly with a fork or chopsticks - the batter should remain lumpy. Add the vegetables to the batter and mix to combine.
5. Half-fil the wok with oil and heat to 180 C or until a cube of day-old bread browns in 60 seconds. Scoop up one heaped tablespoon of the mixture at a time and carefull lower it into the oil to make fritter. Deep fry in batches for about 3 minutes until golden brown and crisp.
6. Drain the cooked fritters on kitchen paper and serve at once, offering each diner sea salt flakes, lemon slices, and a tiny bowl of japanese soy sauce for dipping.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 69 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.5mg | 1 % | |
Potassium 183.3mg | 5 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 13.3g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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