Tempura of autumn vegetables

Name: tempura of autumn vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 200 g pumpkin; 1 Red onion; 100 g oyster mushrooms; 1 liter sunflower oil; 3 medium sized egg; 2 ice cubes; 350 ml icecold water; 3 el cornstarch; 225 g wheat flour; 1 tl salt

Pumpkin, red onion and oyster mushroom with a crispy crust.

Ingredients

Directions

Peel the piece of pumpkin and remove the seeds and stringy inside. Cut the pumpkin into thin slices of ½ cm.
Cut the onion into rings of ½ cm. Separate the rings. Tear the oyster mushrooms into strips.
Heat the oil in a wokkentot 180 ° C.
Meanwhile, split the eggs and put the yolks in a bowl. The proteins are not used.
Put the ice cubes in a clean tea towel and beat with a pan into small pieces. Put the ice cream pieces in the egg yolks.
Add the ice-cold water and mix with a whisk.
Sift the cornstarch and flour above and add the salt. Beat very briefly with a fork until a batter. There may still be lumps in it.
Check that the oil is hot enough by adding a drop of batter. If it starts to fizz immediately, the oil is hot enough.
Take a small portion of vegetables through the batter and then gently lower into the oil.
Fry in approx. 2 min. Golden brown and remove with a slotted spoon from the oil.
Repeat until all vegetables are gone. Drain on kitchen paper and serve as soon as possible.