Japanese
Vegetable Tempura
by Chef in Camicia · 306K subscribers on YouTube
Craving a vegetable tempura worthy of your favorite restaurant? Today we prepare a version with zucchini, carrots, and peppers, fried super crispy and light using a secret trick: pre-frying some batter to create crispy crumbs! Let us know what's your favorite vegetable for tempura in the comments.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Servings
- 2
- Difficulty
- easy
Ingredients
5 items- 100 gCarrots
- 100 gZucchini
- 100 gBell Pepper
- 300 mlAcqua gasataUse very cold sparkling water
- Rice FlourQuantity not specified in the video; adjust to achieve a thin batter consistency
Method
- Start by preparing the batter: in a bowl placed over ice, mix rice flour and very cold sparkling water.
- Once the batter is ready, fry a portion by drizzling it into hot oil and let the fried batter dry well.
- Cut the vegetables: in this case, pepper, zucchini, and carrots.
- Once the vegetables are ready, dip them first into the liquid batter, then into the previously fried batter crumbs to coat.
- Heat the oil well and fry the coated vegetables again for a few minutes until golden and crispy.
- Drain the vegetables well and serve with your favorite dipping sauce.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
