Tempura is one of the most popular Japanese preparations even by Westerners. It is basically vegetables, or fish, fried in a very crunchy batter that makes them light, crunchy and irresistible.
Ingredients for 4 people:
- 2 zucchini
- 1 carrot
- 15 asparagus
- 1 piece of pumpkin
- 1 white onion
- 00 flour 120 grams
- Rice flour 20 grams
- Ice water 160 grams
- Ice enough
- Seed oil and salt as required
First prepare the vegetables: wash and clean them all. Cut the courgettes, carrots and pumpkin into strips. Cut the asparagus tips and the onion into rings. Pour the oil into a small saucepan with high sides, or into the classic wok, and bring it to a temperature of 180 ° C.
Meanwhile, prepare the necessary for the batter: fill a container, preferably metal, with very cold water and ice. Place a bowl in the container as if for a double boiler.
Sift the two flours inside the bowl and add a pinch of salt.
Mix the flours quickly with the water: do not mix too much, it is good that some lumps remain and that the batter remains a little rubbery. Pour 3-4 ice cubes into the batter as well to keep the temperature low during processing.
With tongs, dip the vegetables into the batter and immediately immerse them in boiling oil (it must be around 180 ° C). When they are golden, drain them on straw or absorbent paper. Proceed like this until all the vegetables are used up.
Serve hot with a soy sauce and a few drops of vinegar.