Vegetable tempura

Name: Vegetable tempura
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Broccoli; 200 g Cauliflower; 1 Courgette; 1 red pepper; 400 g Flour; 7-10 Tbsp Salt; 1/2 package Baking Powder; 600 ml Mineral water; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 1 can(s) (425 ml) chopped tomatoes; 7-10 Tbsp Pepper; 1 TABLESPOON dried herbs of Provence; 2 l Frying oil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Broccoli
200 g Cauliflower
1 Courgette
1 red pepper
400 g Flour
7-10 Tbsp Salt
1/2 package Baking Powder
600 ml Mineral water
1 Onion
1 Garlic clove
1 TABLESPOON Oil
1 can(s) (425 ml) chopped tomatoes
7-10 Tbsp Pepper
1 TABLESPOON dried herbs of Provence
2 l Frying oil

Directions

1
Clean the cauliflower and broccoli, cut into florets and wash. Quarter the peppers, clean, wash and cut into strips. Wash and clean the zucchini and cut them into sticks
2
Mix 300 g flour, salt and baking powder. Add mineral water and mix to a smooth dough. Peel onion and garlic and dice finely. Heat the oil in a pot and sauté the onion and garlic until transparent. Add the tomatoes and simmer for about 15 minutes. Season to taste with salt, pepper and herbs
3
Heat frying oil. Turn the vegetables in the remaining flour, tap them off, dip them into the batter, drain them and deep-fry them in small quantities for approx. 3 minutes until golden brown. Drain on kitchen paper. Arrange in bowls and serve with the tomato sauce