Vegetable Tempura Fondue

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Vegetable Tempura Fondue
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
3604
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie3,604 kcal(172 %)
Protein21.23 g(22 %)
Fat359.91 g(310 %)
Carbohydrates106.51 g(71 %)
Sugar added0 g(0 %)
Roughage0.8 g(3 %)
Vitamin A2,089.35 mg(261,169 %)
Vitamin D0.88 μg(4 %)
Vitamin E53.55 mg(446 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.29 mg(26 %)
Niacin2.08 mg(17 %)
Vitamin B₆0 mg(0 %)
Folate18.44 μg(6 %)
Pantothenic acid0.02 mg(0 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C0.01 mg(0 %)
Potassium242.55 mg(6 %)
Calcium129.89 mg(13 %)
Magnesium4.58 mg(2 %)
Iron2.99 mg(20 %)
Iodine26.4 μg(13 %)
Zinc0.08 mg(1 %)
Saturated fatty acids51.19 g
Cholesterol77 mg

Ingredients

for
4
Ingredients
2 eggs
300 grams Pastry flour
300 milliliters sparkling mineral water
1 tablespoon Curry powder
salt (and pepper)
1 ⅕ kilograms mixed Vegetables (broccoli, peppers, carrots, zucchini, fennel, etc.)
1 ½ liters vegetable oil
How healthy are the main ingredients?
eggsalt

Preparation steps

1.

For the tempura batter: Separate the eggs. Whisk the egg yolks, flour, 1/2 teaspoon salt and mineral water until smooth. Season with curry. Whip the egg whites until stiff and carefully fold in. 

2.

For the vegetables: Rinse the vegetables, trim and cut into bite-sized pieces. Blanch in boiling salted water until al dente, around 3 minutes. Drain and season with salt and pepper.

3.

For the fondue: Heat the oil in a fondue pot. Arrange the vegetables on a serving platter with fondue forks and divide the batter between 4 serving bowls. Dip the vegetables in the batter and fry in the oil until golden brown, around 2 minutes.