← All recipes

🍽️ Crispy Vegetable and Mushroom Tempura

452 kcal · 30 min · 4 servings

Ingredients

• 1.5 red bell peppers
• 1.5 yellow bell peppers
• 250 g broccoli florets
• 250 g cauliflower florets
• salt
• 250 g mushrooms
• 175 g cornstarch
• 2 tsp baking powder
• 2 egg whites
• 2 l frying oil
• 2 tbsp chili sauce

Instructions

1. 1. Wash the vegetables thoroughly and clean them.
2. 2. Cut half a red and half a yellow bell pepper into small cubes.
3. 3. Set the pepper cubes aside.
4. 4. Cut the rest of the bell peppers into bite-sized pieces.
5. 5. Bring salted water to a boil.
6. 6. Cook broccoli and cauliflower in the boiling water for 6 to 8 minutes.
7. 7. Drain the vegetables.
8. 8. Rinse the vegetables with cold water to stop the cooking process.
9. 9. Let the vegetables drain well.
10. 10. Clean the mushrooms.
11. 11. Stir cornstarch and baking powder with 175 milliliters of cold water until smooth.
12. 12. Separate the eggs and use the yolks for another purpose.
13. 13. Whip the egg whites until stiff.
14. 14. Gently fold the whipped egg whites into the starch mixture.
15. 15. Heat the oil to 180 degrees Celsius.
16. 16. Test the oil temperature by dipping a wooden spoon handle; bubbles should rise around it.
17. 17. Dip the vegetables in the batter using a fork.
18. 18. Let the excess batter drip off the vegetables.
19. 19. Fry the vegetables in the hot oil until golden brown on all sides, for about 4 to 5 minutes.
20. 20. Remove the tempura from the oil using a slotted spoon.
21. 21. Drain the fried vegetables on kitchen paper.
22. 22. Plate the tempura on four plates.
23. 23. Sprinkle the dish with the prepared pepper cubes.
24. 24. Serve the chili sauce separately on the side.

Nutrition per serving

• kcal: 452
• Protein: 11 g · Fett/Fat: 21 g · Carbs: 53 g