Vegetable Tempura
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
248
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 64.9 μg | (108 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 730 mg | (18 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tempura
- 125 grams Pastry flour
- 1 egg
- 1 pinch salt
- 125 milliliters water
- For the vegetables
- 2 carrots (cut into finger-thick pieces)
- 1 handful Oyster mushrooms (cut into bite-sized pieces)
- 8 button Mushroom (cleaned)
- 1 Zucchini (in 1 cm thick slices)
- 200 grams Cauliflower (into florets)
- 1 bunch parsley
- Fat (for frying)
Preparation steps
1.
For the tempura, whisk together all ingredients and allow to rest for about 30 minutes.
2.
For frying, vegetables must be completely dry or the tempura will not stick.
3.
Prepare a deep fryer with oil, drag prepared vegetables through tempura dough and fry in the hot oil for 2-3 minutes until golden brown. Remove vegetables with a skimmer or slotted spoon and drain vegetables on paper towels. Season with salt, pepper and parsley and serve immediately.
