RECIPE

KIND OF FOOD: Appetizers, Soups & Salads.Vegetables & Fruits

Spiced Tempura Vegetables

Cooking for fun, with some music on ended with this fun and crispy dish. It is so much fun to lift a few, crisp parcels of vegetables from the bubbling oil

INGREDIENTS

1 cup Tempura Flour

1/2 cup Potato Starch

1 large egg

1 cup Water

for chilling the water Ice Cubes

1 tsp Paprika

1 Broccoli

Handful Kale

1 Cauliflower

1/2 cup Mayonnaise

2 tsp Capers

Small Handful Parlsey

1 Lemon

COOK TIME

Vegetarian

INGREDIENTS

1 cup Tempura Flour

1/2 cup Potato Starch

1 large egg

1 cup Water

for chilling the water Ice Cubes

1 tsp Paprika

1 Broccoli

Handful Kale

1 Cauliflower

1/2 cup Mayonnaise

2 tsp Capers

Small Handful Parlsey

1 Lemon

COOK TIME

Vegetarian

RECIPE PREPARATION

Crispy crunchy fried delights, making eating vegetables bright and fun.

In a heavy-bottomed pot, add about 2 inches of oil from the bottom of the pot. Heat the oil to 180 °C degrees.

Dry Ingredients:

In a mixing bowl, add the flour and half of the potato starch and mix thoroughly. Add the paprika and mix again

Set aside the other half of potato starch to coat your ingredients right before dipping it into the batter.

Wet Ingredients:

In another bowl, add the egg and mix in the cold water. You can add a bigger bowl underneath with water with ice cubes to keep the batter cold.

Mix together the flour mix and wet ingredients in a medium-sized mixing bowl, and beat lightly. There is no need to beat out any lumps.

Coat and fry Ingredients:

Coat the vegetables in a light layer of potato starch.

Cover the vegetables thoroughly with the batter. Carefully lower the battered vegetables into the hot oil.

The vegetables cook fairly quickly so make sure to watch these carefully. Turn the vegetables every so often so they cook properly. Remove the cooked vegetables. The cooked batter should barely colour. Place them over paper towels on a cooling rack.

Make the mayonnaise:

Remove the leaves from the parsley, finely chop them, then add them to a mixing bowl with the capers, then stir them into the parsley together with the mayonnaise and the juice of 1 lemon.

Accompany them with lemon juice, and some Maldon salt.