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🍽️ Crispy Vegetable Tempura

280 kcal · 30 min · 4 servings

Ingredients

• zucchini 1 pc.
• eggplants 1 pc.
• mushrooms, white 350 g
• spring onions 1 bunch
• sunflower oil 500 ml
• eggs 1 pc.
• water 250 ml
• wheat flour, Type 405 100 g
• cornstarch 100 g
• baking powder 1 tsp
• salt pinch
• soy sauce 1 tbsp

Instructions

1. 1. Thoroughly wash the zucchini and the eggplant.
2. 2. Cut the zucchini and the eggplant in half lengthwise.
3. 3. Cut the vegetable halves into slices about 1 cm thick.
4. 4. Clean the mushrooms with kitchen paper if necessary.
5. 5. Quarter or halve the mushrooms depending on their size.
6. 6. Wash the spring onions and dry them.
7. 7. Remove the roots from the spring onions.
8. 8. Cut the spring onions into pieces about 6 cm long.
9. 9. Heat the oil in a pot.
10. 10. Test the oil temperature by holding a wooden spoon in it.
11. 11. Wait until bubbles rise around the handle of the spoon.
12. 12. Whisk the egg well with cold water in a bowl.
13. 13. Add the flour, starch, and baking powder to the egg mixture.
14. 14. Add 1/4 teaspoon of salt.
15. 15. Mix everything into a smooth and liquid batter.
16. 16. Dip the vegetable pieces in batches through the batter.
17. 17. Fry the breaded pieces in the hot oil.
18. 18. Cook them for about 3 to 5 minutes until they are crispy.
19. 19. Make sure they take on a light color.
20. 20. Let the fried vegetables drain on kitchen paper.
21. 21. Serve the tempura with soy sauce for dipping.
22. 22. Enjoy your meal!

Nutrition per serving

• kcal: 280
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 26 g