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This reminded me of the pakora, except without spice, at our favorite Indian restaurant. I am not sure why vegetable tempura is made so complicated. The best fritters are always crispy and have the shortest ingredient list. There is no need for some leavening agent or ice water or chilling. No sensitive stomachs were harmed by this.

1 broccoli flower
1 red pepper, diced
1 egg
1/2 cup flour
1/2 cup water

salt to taste
oil to fry

  • Wash the vegetables.
  • Chop the broccoli into bite sized portions and dice the red pepper.
  • In a large bowl, combine the egg, flour, water and salt to make a paste.
  • Roll the vegetables into the paste and coat them well.
  • In a large skillet, heat up the oil on medium heat.
  • Scoop up some broccoli with the red pepper and plunge them into the hot oil.
  • Fill the skillet comfortably, but leave room to turn over the vegetables.
  • When the vegetables are crispy and golden, take them out with a slotted spoon and place them on a paper towel lined platter. 
  • Sprinkle with salt and serve.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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