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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Cut the zucchini into rounds.
Meanwhile, scrape the carrot, wash it and cut it into 16 slices 3 mm thick.
Remove the strings from the green beans and wash them.
Cut them in half, then into 5 cm pieces.
Slice the bell pepper.
Dry the vegetables and place them on a tray near the fryer.
Heat the oil to 180 degrees.
When your guests are at the table, prepare 40 cl of tempura batter.
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.
Dip four carrot slices in the batter and drop them into the oil; count one minute.
Dip three pieces of green beans and two pieces of eggplant in the batter and drop them into the oil; count thirty seconds.
When all the vegetables are in the oil, fry for another minute.
Remove the cooked vegetables from the fryer with the metal basket and drain them on a rack lined with paper towels.
Arrange the vegetables in groups on a warm plate and serve immediately with soy sauce.
Bowl
Colander
Pan
Store in the refrigerator in an airtight container for up to two days
Tempura dishes are typically served as appetizers or side dishes in Japan
Giappone
