Vegetable tempura without frying: find out how to make it, healthy

Vegetable tempura – use vegetables from the fridge, without frying them – find out how to prepare it, it’s easy and it works

The recipe for traditional baked vegetable tempura, healthier and equally delicious

Recipe for 2 people.

Classic (no restrictions), Lactose free, Vegetarian

Preparation: 00:10

Interval: 00:25

TOOLS

1 cutting board(s), 2 bowls, 1 non-stick pan(s) (or more), 1 spatula(s), 1 whisk, 1 scissors (optional), 1 grater

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Vegetable Tempura Ingredients – Assorted Vegetables (suggestion):

– 1/2 cup(s) of cabbage, cut into 1cm slices

– 1/4 carrot(s), peeled and grated lengthwise

– 1/4 of a large onion, cut into 0.5 cm slices

– 1/3 unit of courgette, grated lengthwise

– 1 stalk(s) of celery (optional)

– 1/2 teaspoon(s) of salt

Ingredients for the tempura dough (for cooking):

– 1 cup(s) of wheat flour

– 1/4 cup(s) corn starch (main quantity) (or potato starch)

– 2 tablespoons corn starch (additional quantity) (or potato starch)

– 1/2 teaspoon(s) of salt

– 1 teaspoon(s) of chemical yeast

– 1 unit of eggs

– 1/2 cup(s) of cold water

Ingredients FOR COOKING AND GREAKING:

– oil to taste

Ingredients TO SERVE:

– light soy sauce to taste

– green onion to taste, chopped (optional)

PREPARATION:

1. Separate the recipe ingredients and utensils. Makes 8 large dumplings for every 2 servings.
2. Grease the non-stick baking tray(s) with oil.
3. Wash, sanitize, grate and cut the recommended vegetables. The recipe can also be made with other vegetables of your choice. Try to maintain the quantities indicated, this way the yield and proportions will not change.
4. Combine all the vegetables in a bowl and sprinkle them with salt. Let it rest while you prepare the dough.
5. Wash and chop the green onion to use with the soy sauce to finish (optional). Place the chives in one or more small bowls (they can be individual) and complete with soy sauce, preferably light. Reserve to serve.
6. Preheat the oven to 220°C.

PREPARATION:

Vegetable Tempura – Dough:

1. In another bowl, place the wheat flour, corn starch or potato starch (main quantity), salt and yeast.
2. Mix well to combine all the added dry ingredients.
3. Add the cold water (see quantities in the ingredients) and the egg(s).
4. Mix well, preferably with a wire whisk, so that the dough is smooth.
5. Add the grated and chopped vegetables, mix with a spatula so that the mixture covers all the vegetables.

Vegetable Tempura – Preparation of the dough – continued – explain the point:

1. Make sure the mixture is very liquid: it must cover the vegetables and little liquid remains.
2. Then, if necessary, add corn starch or potato starch (additional quantity) to blend: the mixture should have a consistency similar to that of a thick pancake.
3. Mix everything together and test by placing a portion of tempura in the baking dish/s – use the size of a heaped spoon and try to cover the vegetables with the mixture.
4. Check the ravioli: there should be a mixture that runs a little around the vegetables.

Vegetable Tempura – Baking:

1. If the tempurá batter is just right, continue putting the rest of the tempurá into the pan(es).
2. If necessary, pour a little more batter over the vegetables.
3. At the end there should be no more vegetables and almost no tempura batter.
4. Bake in a preheated oven at 220°C for 15 minutes or until the dough is dry and opaque.
5. At this point, remove the pan from the oven and arrange drops of oil over the vegetables in a zigzag pattern.
6. Return to the oven for another 5 minutes, or until the edges are golden.
7. Remove from the oven again, turn with a spatula (the top will now be lowered) and let it brown a little more, about 5 minutes.
8. Remove from the oven and gently dry each unit with a paper towel.
9. If necessary, use scissors to cut any excess dough that has formed.

FINALIZATION AND ASSEMBLY:

1. Download the vegetable tempura without frying on a serving plate or, if you prefer, distribute it among the plates, next to the main course.
2. Tempura can also be served as a snack, in this case reduce the size of the dumplings when placing them on the baking tray(s).
3. Serve hot, accompanied by soy sauce and chopped chives (optional).

Do you want to make this recipe? Access the shopping list, HERE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.