MY COOKBOOK

MY COOKBOOK
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2.1.12

VEGETABLE TEMPURA


This is good during the summer when you run out of ideas to use your own produce. It is fried, so it’s also good winter food. The recipe makes two very generous servings. Double or triple the ingredients for more people. I anticipated leftover batter but there was none. Consequently, I don’t think the original recipe would have made enough batter for 3 pounds of vegetables. Chilled, unflavoured soda water or club soda is essential for this recipe. I get it that not many people drink plain soda water and you may have to buy a can just for this. Nevertheless, be sure, that this will not work with water or with flavoured sodas. Buy plain, unflavoured soda for it. The original recipe is Jamie Oliver’s. Serve with Mild Tempura Dipping Sauce

1/2 pound of assorted vegetables
1/4 cup flour
1 Tbsp corn flour
ice-cold soda water
vegetable oil for deep frying

• Make the Mild Tempura Dipping Sauce first.
• Wash and slice the vegetables.
• Add the flour and corn flour to a mixing bowl.
• Stir in ice-cold soda water gradually. The mixture should be slightly thicker than buttermilk.
• Don’t mix thoroughly; keep the batter lumpy.
• Dip the vegetables into the batter, shaking off excess.
• Deep fry vegetables in oil until light golden and crisp.
• Turn the vegetables to cook both sides equally.
• Remove with a slotted spoon and shake off excess oil.
• Drain on paper towels.
• Serve with Mild Tempura Dipping Sauce





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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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