Description
The juicy pulp of vegetables and crisp tempura - very tasty and harmonious combination!
Ingredients
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Flour
4 Tbsp
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Chicken egg
2 piece
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Milk
0.5 cup
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Salt
-
Black pepper
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Vegetable oil
0.5 cup
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Pepper
1 piece
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Eggplant
1 piece
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Zucchini
1 piece
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Mushrooms
3 piece
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Cauliflower
3 piece
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Broccoli
3 piece
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Salt
-
Black pepper
Cooking
Prepare the batter: mix Yolks with flour, gradually adding milk.
Proteins separately vzbit in foam and add to the dough. Stir until smooth, add salt and pepper to taste.
You can not use all the vegetables listed in the recipe, but only those you have available. Pepper cut lengthwise into 8 pieces, removing the core. Pour on boiling water, 5 minutes. Drain the water, dry.
Eggplant and zucchini cut lengthwise into 4 pieces, then crosswise into 4 pieces. If the vegetables are large, you can cut slices.
Cut the mushrooms into halves along the legs.
Inflorescence of cauliflower and broccoli, cut in half lengthwise, pour boiling water for 5 minutes, then drain and dry.
All the vegetables salt and pepper to taste. If they are wet, you can lightly roll them in flour. Heat vegetable oil in a deep frying pan. Dip the prepared vegetables in turn in the batter and fry until Golden brown on medium heat.
Roasted vegetables put in a sieve or on paper towel to remove excess oil. Delicious in warm or cold!
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