Vegetable tempura

Name: Vegetable tempura
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g ripened cream; 150 g Salad cream with 40 % low-fat yoghurt (16 % fat); 1 TABLESPOON Aiwar (spicy-hot spice paste); 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 (400 g) Head Cauliflower; 300 g Carrots; 200 g Courgette; 400 g Kohlrabi; 1 collar Sage; 4 Eggs (size M); 150 ml Beer (Pils); 100 g Flour; 1,5 l oil for frying

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g ripened cream
150 g Salad cream with 40 % low-fat yoghurt (16 % fat)
1 TABLESPOON Aiwar (spicy-hot spice paste)
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 (400 g) Head Cauliflower
300 g Carrots
200 g Courgette
400 g Kohlrabi
1 collar Sage
4 Eggs (size M)
150 ml Beer (Pils)
100 g Flour
1,5 l oil for frying

Directions

1
For the dip, mix sour cream, salad cream and aiwar. Peel the garlic, press through the garlic press and stir into the cream. Season to taste with salt and pepper. Clean and wash the cauliflower and divide into small florets.
2
Clean and wash the carrots and cut them lengthwise into halves or quarters. Wash and clean the zucchini and cut them diagonally into slices. Peel, wash and halve kohlrabi and cut into large slices. Wash sage, dab dry and remove leaves.
3
For the dough, beat eggs, beer and flour into a smooth dough. Season with salt and pepper. Pull prepared vegetables and sage through the dough in portions with a fork and deep-fry in hot oil for 3-4 minutes until golden brown.
4
Drain on kitchen paper. Serve Tempura with the dip.