Vegetable tempura

Name: Vegetable tempura
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 500 g Broccoli; 300 g Mushrooms; 500 g Carrots; 1 Pot of coriander; 4 Eggs; 150 ml Beer; 100 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l oil for frying

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

500 g Broccoli
300 g Mushrooms
500 g Carrots
1 Pot of coriander
4 Eggs
150 ml Beer
100 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l oil for frying

Directions

1
Clean broccoli, wash it and cut it into small florets. Clean and wash the mushrooms. Clean and wash carrots. Cut into thin slices or, for example, into rhombuses as desired. For the dough, wash and chop the coriander.
2
Beat the eggs, beer and flour into a smooth dough. Season with salt, pepper and coriander. Use a fork to pull prepared vegetables through the dough one by one and fry them in portions in hot oil for 2-3 minutes until golden brown. Add curry sauce and fresh bread