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Vegetable tempura
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At a glance
- Serves:
- 6
- Difficulty:
- Easy
Ingredients
Method
- 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.
- 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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Jordi Roca
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona
