Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Tempura of autumn vegetables
 
 
4 ServingsPTM25 min

Tempura of autumn vegetables


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

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Peel the piece of pumpkin and remove the seeds and stringy inside. Cut the pumpkin into thin slices of ½ cm.
  2. Cut the onion into rings of ½ cm. Separate the rings. Tear the oyster mushrooms into strips.
  3. Heat the oil in a wokkentot 180 ° C.
  4. Meanwhile, split the eggs and put the yolks in a bowl. The proteins are not used.
  5. 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.
  6. Add the ice-cold water and mix with a whisk.
  7. 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.
  8. Check that the oil is hot enough by adding a drop of batter. If it starts to fizz immediately, the oil is hot enough.
  9. Take a small portion of vegetables through the batter and then gently lower into the oil.
  10. Fry in approx. 2 min. Golden brown and remove with a slotted spoon from the oil.
  11. Repeat until all vegetables are gone. Drain on kitchen paper and serve as soon as possible.


Nutrition

315Calories
Sodium7% DV160mg
Fat25% DV16g
Protein16% DV8g
Carbs11% DV33g
Fiber12% DV3g

Loved it

Reviews



    Donate - BNB: bnb16ghhqcjctncdczjpawnl36jduaddx5l4eysm5c