Vegetables in Tempura

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Vegetables in Tempura
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
2228
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie2,228 cal.(106 %)
Protein7 g(7 %)
Fat226 g(195 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E142.1 mg(1,184 %)
Vitamin K41 μg(68 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin3 mg(25 %)
Vitamin B₆0.4 mg(29 %)
Folate74 μg(25 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C86 mg(91 %)
Potassium684 mg(17 %)
Calcium62 mg(6 %)
Magnesium49 mg(16 %)
Iron2.4 mg(16 %)
Iodine8 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids24.2 g
Uric acid69 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
For the vegetables
2 carrots
1 red Bell pepper
2 Zucchini (or 4 mini zucchini with flowers)
1 Eggplant
For the tempura
100 grams Pastry flour
100 grams cornstarch
salt
1 l vegetable oil (for cooking)
How healthy are the main ingredients?
carrotZucchiniEggplantsalt

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.

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