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 placeΒ a number of pieces in the oil that canΒ fry comfortably without touching each other. Fry for 30-60 seconds on each side, until they are crispy and golden.
Transfer the vegetables onto aΒ plateΒ 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 β
