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Recipe by
Vegetable tempura is a light, crispy and delicious dish. Fresh vegetables are dipped in tempura batter and fried until golden and crisp. This recipe is perfect for enriching your summer meals with a variety of vegetables with a unique flavor.
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Step 1 of 14: Cut the zucchini into rounds.
Step 2 of 14: Meanwhile, scrape the carrot, wash it and cut it into 16 slices 3 mm thick.
Step 3 of 14: Remove the strings from the green beans and wash them.
Step 4 of 14: Cut them in half, then into 5 cm pieces.
Step 5 of 14: Slice the bell pepper.
Step 6 of 14: Dry the vegetables and place them on a tray near the fryer.
Step 7 of 14: Heat the oil to 180 degrees.
Step 8 of 14: When your guests are at the table, prepare 40 cl of tempura batter.
Step 9 of 14: Proceed as follows: using chopsticks or two forks, dip the asparagus in the batter and drop it into the hot oil; fry for thirty seconds.
Step 10 of 14: Dip four carrot slices in the batter and drop them into the oil; count one minute.
Step 11 of 14: Dip three pieces of green beans and two pieces of eggplant in the batter and drop them into the oil; count thirty seconds.
Step 12 of 14: When all the vegetables are in the oil, fry for another minute.
Step 13 of 14: Remove the cooked vegetables from the fryer with the metal basket and drain them on a rack lined with paper towels.
Step 14 of 14: Arrange the vegetables in groups on a warm plate and serve immediately with soy sauce.
In gray: not detectedDetected
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten, Eggs, and Soy
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
