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Vegetable Tempura Recipe

 

Ingredients

 

Serve 4

 

Batter:

  • 1 egg

  • 1 cup/250 ml water

  • salt to taste

  • 1 1/4 cups/180 g all purpose/plain flour

 Vegetables:

  • 4 artichokes, cleaned and cut into quarters

  • 6 shallots, peeled and cut in 4 lengthwise

  • 2 eggplants/ aubergines, thickly sliced

  • 2 large carrots, cut into small lengths

  • 14 oz/400 g pumpkin, seeded, peeled, and sliced

  • 3 cups/750 ml oil

  • Soy sauce

  • Horseradish sauce

  • grated ginger mixed with fresh lemon juice


Method:

  1. Blanch the tomatoes in salted, boiling water for 30 seconds. Drain and peel. Squeeze out as many seeds as possible and chop finely.

  2. Transfer to a large bowl with the herbs and garlic. Season with salt and pepper and drizzle with oil. Let marinate for 2 hours.

  3. Dissolve the yeast with the sugar in 4 tablespoons of water and set aside for 15 minutes, until foamy.

  4. Cook the potatoes in a large pot of salted, boiling water for about 20 minutes, or until tender. Drain and mash.

  5. Sift the flour and 1 teaspoon of salt into a medium bowl. Knead in the mashed potatoes, yeast mixture, and butter to make a stiff dough. If the dough is too soft, add more flour.

  6. Knead for about 10 minutes on a floured work surface. Cover and let rise for 30 minutes. Shape into small balls and roll out into 4-inch (10-cm) rounds.

  7. Heat the oil in a large frying pan until very hot and fry the fritters in small batches until golden and puffy.

  8. Remove with a slotted spoon and drain well on paper towels. Top with the marinated tomatoes and Mozzarella. Serve immediately.

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