Forbidden forest tempura
A crispy and light tempura derrived by plants
THIS RECIPE IS:
- Light and crispy
- Easy to make
- Affordable and budget friendly
- Can be made with a variety of vegetables
TIME: 30 min
FOR TWO HUNGRY WITCHES
VEG I USED:
2 king oyster mushrooms
2 medium size carrots
2 red onions
150 grams of golden enoki mushrooms
1 head of rainbow chard stems
6 dill pickles
1 + 1/4 cup of flour
Pinch of salt
2 x 1/3 cup sparkling water
1 tsp ground turmeric
1 tbsp cornstarch
1/2 tsp baking powder
4 cups of sunflower oil, for deep frying
Soy sauce + siracha mayo for dipping
Optional: edible flowers
- Cut your veg, I love to play with shapes. Rings, vertical slices or diagon alley 《 get it?
- Tap the vegetables dry with a table cloth
- Now prepare your tempura batter. First the dry ingredients and mix that up with a fork or whisk.
- Make sure your sparkling water is ice cold. Slowly whisk in the water.
- Do not overwork the batter, it is totally fine to have some lumbs still there.
- Put the batter into fridge for 15 minutes to rest.
- Preheat your oil to 180 degrees.
- After resting time, dunk the veg in the batter one by one. I like a lot of batter on my tempura, if you are not. Take a wire rack with a baking sheet under it. And drain the vegetables a little before frying them up.
- Fry until golden and crispy. Turn them over in between so everything gets evenly cooked.
- Make sure you have a plate ready with a kitchen towel to drain off the extra fat.
- Sprinkle with sea salt immediatly after frying.
- Serve straight away with the dipping sauces and sprinkle with sesame seeds.
Enjoy the magic
Kitchen Witch Tips:
Other vegetables that work amazing:
- Shii-take mushrooms
I found that king oyster mushrooms tastes like chicken and scallops in this recipe. I let you decide.