Vegetable tempura#

via “Das Goldene von Gu”

Ingredients#

dough:

  • 1 egg (size M)

  • half a teaspoon salt

  • 200ml ice-cold water

  • 100g flour

dip:

  • 150g natural yoghurt

  • 2 tea spoons curry powder

  • 1 table spoon maple syrup

  • 1 scape of chive

vegetables:

  • 300g zucchini

  • 2 slim eggplants

  • 2 carrots

coating:

  • peanut oil for frying

  • flour for turning around

Preparation#

Prepare dough:

  1. Stir up ingredients of dough, except for flour

  2. Sprinkle flour onto dough and stir continuously

  3. Cover dough and let it rest for 30min

Prepare dip:

  1. Stir yoghurt, curry powder, and maple syrup to a smooth liquid

  2. Cut chive and add it

  3. Salt to taste

Prepare vegetables:

  1. Wash zucchini and eggplants

  2. Peel carrots

  3. Cut vegetables in mouth-sliced pieces

  4. Heat oil in a high pot to 180° C, it is hot enough if a wooden cooking spoon in the oil creates a bubble

Frying:

  1. Take a vegetable slice

  2. Turn over vegetable in flour (to cover it in flour)

  3. Turn it around in dough

  4. Let it drain

  5. Put it gently into the hot oil (fry 2–4min until it is gold-brown)

  6. Take it out and put it on a plate with kitchen roll on top

Serve fried vegetables with dip. Buon appetito!