Vegetable and Mushroom Tempura

4.333335
Average: 4.3 (3 votes)
(3 votes)
Vegetable and Mushroom Tempura

Vegetable and Mushroom Tempura - A very popular fried snack with a surprise inside.

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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
452
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie452 kcal(22 %)
Protein11 g(11 %)
Fat21 g(18 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage11.1 g(37 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.2 μg(6 %)
Vitamin E17.3 mg(144 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.3 mg(69 %)
Vitamin B₆1 mg(71 %)
Folate160 μg(53 %)
Pantothenic acid3.1 mg(52 %)
Biotin18 μg(40 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C307 mg(323 %)
Potassium1,066 mg(27 %)
Calcium112 mg(11 %)
Magnesium60 mg(20 %)
Iron2.9 mg(19 %)
Iodine26 μg(13 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.4 g
Uric acid146 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 ½ red Bell pepper
1 ½ yellow Bell pepper
8 ozs Broccoli
8 ozs Cauliflower
salt
8 ozs button Mushroom
1 cup cornstarch
2 tsps Baking powder
2 eggs
2 liters Frying oil
2 Tbsps Chili sauce
How healthy are the main ingredients?
BroccoliCauliflowerCauliflowersaltegg

Preparation steps

1.

Rinse and peel the vegetables. Dice 1/2 the red and yellow pepper and set aside, and cut the rest into bite-sized pieces.

2.

Cook the broccoli and cauliflower in boiling salted water for 6-8 minutes, drain, rinse and drain. Trim the mushrooms.

3.

Mix the cornstarch and baking powder with 3/4 cup of cold water until smooth. Separate the eggs (set aside the yolks for another use). Beat the egg whites until stiff and fold into the cornstarch mixture.

4.

Heat the oil to 180°C / 350°F (it is hot enough when a bubble appear on the end of a wooden spoon that is submerged in the oil).

5.

Dredge the vegetables with a fork into the batter, drain and fry in hot oil about 4-5 minutes until golden brown. Remove with slotted spoon and a drain on paper towels.

6.

Arrange on 4 plates, sprinkle with diced peppers and serve with chili sauce.