Curried Vegetable Tempura Fondue
ready in 40 min.
- 4 carrots (peeled)
- 1 Fennel bulb (rinsed)
- 1 sweet, red pepper (rinsed)
- 1 sweet, yellow pepper (rinsed)
- 2 cups Cauliflower (rinsed)
- 2 cups Broccoli (rinsed)
- 3 baby zucchini (rinsed)
- 6 sprigs fresh Chives (to garnish)
- For the Curry Batter
- 2 egg yolks
- 1 cup cold water
- 1 ¼ cups all-purpose flour
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 ½ tsps Curry powder
- To Cook
- 6 cups vegetable oil
How healthy are the main ingredients?CauliflowerCauliflowerBroccolicarrotFennel bulbsalt
Cut the carrots diagonally into thin slices. Cut the fennel into thin slices; halve the peppers, remove the seeds and cut into bite-size pieces. Set aside.
Blanch the cauliflower and broccoli in salted boiling water for 5 to 8 minutes. Blanch the carrots and fennel for about 3 to 4 minutes. Drain the vegetables and plunge them into ice cold water to stop the cooking process. Drain well.
Halve the zucchini and slice into long thin strips. Arrange vegetables in a large serving bowl or platter. Set aside or refrigerate until ready to use.
For the Curry Batter:
In a mixing bowl, whisk egg yolks, cold water, and flour together until smooth. Season with salt, pepper and curry powder, mixing to blend. Divide batter evenly between 4 bowls.
Heat the oil to the boiling point in a fondue pot and place the pot on a fondue burner or chafing dish. Using fondue forks, dip the vegetables in the curry batter and coat completely. Cook vegetables in the hot oil until batter is crispy and golden brown. Serve.