Serves 1
Directions
- 1Cut vegetables into sticks, such as eggplant, zucchini, long eggplant, or normal eggplant.
- 2Salt the eggplants and zucchini and let them disgorge for a little while, then remove the water.
- 3Prepare the tempura batter by mixing flour, eggs, and ice water.
- 4Heat the oil to a temperature of 180 degrees Celsius.
- 5Dip the vegetables in the tempura batter.
- 6Throw the battered vegetables into the boiling oil.
- 7Deposit the fried tempura on a sheet of paper towels to drain excess oil.
- 8Serve the tempura, accompanied by a sauce, black soy sauce, or a little fleur de sel.
Ingredients
- 1 Japanese eggplant
- 1 zucchini
- 8 thin slices of lotus heart
- 8 green shiso leaves
- salt
- 100 g organic flour
- 1 extra-fresh whole egg
- 20 cl water with ice cubes
Equipment
pot for fryingpaper towels
Tips
- You can use any type of vegetable that can be eaten raw or fried.
- Soda water can also be used for the tempura batter.
- You can add a little bit of dashi powder or salt to season the batter.
- Serve with a sauce, black soy sauce, or fleur de sel.
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