VEGETABLE TEMPURA
Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.
Provided by Jamie Oliver
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
- Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
- Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
- Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;
BEER BATTERED FRIED VEGETABLES
My family really likes these fried vegetables for a change of pace, especially when it's near fair time. You can use any type of dipping sauce that you enjoy with these vegetables.
Provided by N-STAR
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
- Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
- Heat oil to 375 degrees F (190 degrees C).
- Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,
Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.4 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 53.9 mg, Sugar 4.3 g
VEGETABLE FRY BATTER
This makes a very light batter. The perfect coating for deep fried vegetables. I've used it on shrimp with great results as well.
Provided by PrimQuilter
Categories Vegetable
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine flour, salt and sugar.
- Add egg, water and beer to flour mix.
- Mix thoroughly.
- Dip your veggies in and deep fry.
- NOTE: If you find this mixture isn't sticking, try coating your veggies with a very light coat of flour before dipping.
Nutrition Facts : Calories 293.9, Fat 3.1, SaturatedFat 0.9, Cholesterol 105.8, Sodium 621.2, Carbohydrate 51, Fiber 1.7, Sugar 1.4, Protein 9.9
EASY VEGETABLE BATTER
Make and share this Easy Vegetable Batter recipe from Food.com.
Provided by gwynn
Categories < 15 Mins
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sift ingredients together.
- Add egg and water.
- Beat until smooth.
- Pour oil into a deep skillet and heat to medium heat.
- Dip vegetables a few at a time into the batter.
- Drop into heated oil and fry 2 to 3 minutes, turn one time.
- Cook until brown.
- Drain on paper towels.
Nutrition Facts : Calories 2068.3, Fat 219.3, SaturatedFat 15.9, Cholesterol 52.9, Sodium 401.9, Carbohydrate 28.9, Fiber 0.5, Sugar 0.6, Protein 2.5
BATTER FOR VEGETABLES
Make and share this Batter for Vegetables recipe from Food.com.
Provided by Shirl J 831
Categories Healthy
Time 5m
Yield 1 cups
Number Of Ingredients 8
Steps:
- Combine dry ingredients. Add buttermilk and egg. Beat till smooth. Dip thin sliced veggies into batter then deep fry. Drain on paper towel if desired.
BATTER
Use this all-purpose batter to coat and fry fish, chicken or even halloumi. The liquid portion could be made using tap water, sparkling water or even beer
Provided by Charlotte Pike
Time 25m
Number Of Ingredients 3
Steps:
- Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
- Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium
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