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Vegetable tempura

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Vegetable tempura

At a glance

Serves:
6
Difficulty:
Easy
 
 

Ingredients

Method

  1. Mix flour with a pinch of salt, yeast and sugar. When well blended, add water, stir and let stand a couple of hours at room temperature.
  2. Wash all other ingredients. Peel the carrots and julienne. Thinly slice the zucchini, chop the eggplant into chunks, cut onions into rings and thinly slice the artichokes. Coat all the vegetables in tempura batter and fry in hot sunflower oil. Remove and drain on absorbent paper.

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