Vegetable tempura
Courgette batons and thin rounds of sweet potato in a crisp batter.
Active time30 min
Cooking15 min
Total35 min
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Ingredients
- 200 g courgettes
- 200 g sweet potato
- 200 ml water
- 120 g wheat flour
- 30 g cornflour
- 400 ml sunflower oil
- 40 ml soy sauce
Preparation
Wash the courgettes and cut them into thin batons. Peel the sweet potato and cut it into rounds 1 to 2 millimetres thick so they cook quickly.
200 g courgettes200 g sweet potato- knife
- chopping board
Briefly mix the flour, cornflour and the 200 ml of very cold water; a few lumps are normal. Keep the batter cold during frying.
200 ml water120 g wheat flour30 g cornflour- mixing bowl
- whisk
Heat the oil to 170 degrees Celsius in a small saucepan. Dip the vegetables into the batter, then cook in batches for 3 to 4 minutes, until crisp and the sweet potato is tender. Drain on a wire rack or kitchen paper.
400 ml sunflower oil- saucepan
- thermometer
- slotted spoon
- kitchen paper
Divide the soy sauce between small bowls and serve immediately with the tempura.
40 ml soy sauce- bowls
Allergens
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration