Vegetable tempura

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 250 g Broccoli
  • 200 g Cauliflower
  • 1 Courgette
  • 1 red pepper
  • 400 g Flour
  • 7-10 Tbsp Salt
  • 1/2 package Baking Powder
  • 600 ml Mineral water
  • 1 Onion
  • 1 Garlic clove
  • 1 TABLESPOON Oil
  • 1 can(s) (425 ml) chopped tomatoes
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON dried herbs of Provence
  • 2 l Frying oil

Directions

  1. 1

    Clean the cauliflower and broccoli, cut into florets and wash. Quarter the peppers, clean, wash and cut into strips. Wash and clean the zucchini and cut them into sticks

  2. 2

    Mix 300 g flour, salt and baking powder. Add mineral water and mix to a smooth dough. Peel onion and garlic and dice finely. Heat the oil in a pot and sauté the onion and garlic until transparent. Add the tomatoes and simmer for about 15 minutes. Season to taste with salt, pepper and herbs

  3. 3

    Heat frying oil. Turn the vegetables in the remaining flour, tap them off, dip them into the batter, drain them and deep-fry them in small quantities for approx. 3 minutes until golden brown. Drain on kitchen paper. Arrange in bowls and serve with the tomato sauce

Nutrition Facts

KCAL
470 kcal
CARBS
52 g
FATS
24 g
PROTEINS
11 g