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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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!