Vegetable Tempura

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Vegetable Tempura
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
269
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie269 kcal(13 %)
Protein10.48 g(11 %)
Fat9.95 g(9 %)
Carbohydrates33.74 g(22 %)
Sugar added0 g(0 %)
Roughage4.73 g(16 %)
Vitamin A146.97 mg(18,371 %)
Vitamin D0.71 μg(4 %)
Vitamin E2.12 mg(18 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.57 mg(52 %)
Niacin5.06 mg(42 %)
Vitamin B₆0.31 mg(22 %)
Folate117.05 μg(39 %)
Pantothenic acid1.21 mg(20 %)
Biotin1.09 μg(2 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C74.85 mg(79 %)
Potassium703.88 mg(18 %)
Calcium151.97 mg(15 %)
Magnesium37.85 mg(13 %)
Iron1.91 mg(13 %)
Iodine20.7 μg(10 %)
Zinc0.99 mg(12 %)
Saturated fatty acids5.95 g
Cholesterol88.33 mg
Author of this recipe:

Ingredients

for
6
For Vegetable Tempura
2
large eggs
1 cup
cold water
2 tablespoons
1 cup
1 teaspoon
Peanut oil (for wok or fryer)
2 cups
fresh Broccoli (florets)
1
Japanese Eggplant (cut into bite-size pieces)
1
large onion (peeled and cut into rings)
1
green Bell pepper (cut into strips)
12
button Mushrooms (halved or whole if small)
Lemon Dipping Sauce
1 cup
plain Yogurt
1 cup
1 tablespoon
1 clove
garlic (minced)
1
red Chile pepper (rinsed; seeds removed and finely chopped)
salt (to taste)
freshly ground Black pepper (to taste)
chili flake (to taste for garnish)

Preparation steps

1.
For Vegetable Tempura:
2.
In a mixing bowl, beat the egg lightly; add water and white wine, mixing until incorporated. Add flour and salt and whisk until just mixed. If batter is to thick, add more water to thin it out. The consistency should resemble a loose pancake batter.
3.
Fill a wok or deep fryer 2-inches deep with peanut oil. Heat the oil over medium-high heat to
4.
F.
5.
Dip the vegetables into the tempura batter and then slowly add the vegetable pieces one at a time into the hot oil. Do not over crowd your pan. Keep the oil hot and at the required temperature. Remove the vegetables when the batter is crispy and golden brown.
6.
Drain the vegetables on clean paper towels. Repeat with remaining vegetables. Serve tempura hot and crispy with lemon dipping sauce.
7.
Lemon Dipping Sauce:
8.
In a mixing bowl, whisk yogurt, sour cream, and lemon juice together. Add garlic, chili pepper, salt and pepper, stirring to distribute. Chill in the refrigerator until ready to serve. Garnish with red chili flakes prior to serving.