A classic Japanese dish of battered and fried vegetables with a touch of Little Giants!
These tempura vegetables are coated in a cricket flour-based batter. Cricket flour adds a protein boost and delicious umami flavor to the dish. The goal is to achieve a crispy but airy coating that does not absorb oil during frying.
This vegetable tempura is a perfect appetizer to impress your guests!
- Difficulty: complex
- Servings: 4
INGREDIENTS
- Purple Cabbage: Half
- Broccoli florets 400 g
- Cauliflower 400 g
- Courgette flowers 8 pcs
- Celeriac 1 pc
- Sunflower oil 700 g
- Soy sauce 200 g
- Honey 20 g
- Balsamic vinegar 10 g
- Rice flour 250 g
- Cricket flour 75 g
- Iced sparkling water 450 g
- Salt: 1 pinch
In a saucepan, mix all the ingredients for the accompanying sauce and place it over a very low heat until the liquid has reduced by about a third. Leave to cool.
For the batter, place the flours, sparkling water and salt in a large bowl and beat gently, not vigorously, until evenly combined.
Clean all the vegetables and cut them into evenly sized pieces.
Pour the oil into a medium frying pan with high sides and place over a high heat. Once very hot, reduce the heat to medium and test the heat by dropping in a little batter; it should sizzle but not brown right away.
Dip the vegetables in the batter and then place a number of pieces in the oil that can fry comfortably without touching each other. Fry for 30-60 seconds on each side, until they are crispy and golden.
Transfer the vegetables onto a plate lined with kitchen paper and continue in the same way with the others.
Sprinkle with a generous amount of flaked salt and serve hot with the accompanying sauce.
Recipe by
MARCO PARRINELLO –
