Vegetables in Tempura

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Vegetables in Tempura
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
2290
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie2,290 kcal(109 %)
Protein6.68 g(7 %)
Fat237.74 g(205 %)
Carbohydrates58.47 g(39 %)
Sugar added0 g(0 %)
Roughage6.08 g(20 %)
Vitamin A708.76 mg(88,595 %)
Vitamin D0 μg(0 %)
Vitamin E34.62 mg(289 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.21 mg(19 %)
Niacin2.57 mg(21 %)
Vitamin B₆0.34 mg(24 %)
Folate56.63 μg(19 %)
Pantothenic acid0.61 mg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47.48 mg(50 %)
Potassium697.32 mg(17 %)
Calcium58.15 mg(6 %)
Magnesium40.54 mg(14 %)
Iron1.8 mg(12 %)
Iodine0.3 μg(0 %)
Zinc0.59 mg(7 %)
Saturated fatty acids33.96 g
Cholesterol0 mg

Ingredients

for
4
For the vegetables
2
1
2
Zucchini (or 4 mini zucchini with flowers)
1
For the tempura
100 grams
100 grams
1 liter
Vegetable oil (for cooking)

Preparation steps

1.

Peel the carrot and cut into 10 cm (approximately 4 inches) long pins. Rinse the pepper and cut into quarters. Remove stem, seeds and ribs and cut the flesh into slices. Rinse the zucchini, cut the flowers off if necessary. Depending on the thickness quarter the zucchini or cut lengthwise into eighths, leave the flowers whole. Rinse eggplant, remove the stem and cut the eggplant into thick sticks.

2.

Heat oil to very hot in a deep fryer or pot.

3.

In a bowl, combine flour, starch and about 225 ml (approximately 1 cup) of ice-cold water into a thick batter.

4.

Rapidly pass the vegetable pieces through the dough and fry in portions until crispy in hot fat (170°C). Drain vegetables on paper towels, then season with salt.

5.

Keep finished tempura vegetables warm in the oven at 80°C if desired. Serve at will with wasabi and soy sauce.