Vegetables in Tempura
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,228 cal. | (106 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 226 g | (195 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 142.1 mg | (1,184 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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)
Preparation steps
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.
Heat oil to very hot in a deep fryer or pot.
In a bowl, combine flour, starch and about 225 ml (approximately 1 cup) of ice-cold water into a thick batter.
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.
Keep finished tempura vegetables warm in the oven at 80°C if desired. Serve at will with wasabi and soy sauce.
