Deep Fried Tempura Vegetables Recipe Recipe For Banana

VEGETABLE TEMPURA

Steps:

• Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
• Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
• Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
• Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

BANANA TEMPURA

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pour water into a large bowl; sprinkle tempura batter mix on top. Whisk until mix is moistened and large lumps dissolve; batter should be lumpy.
• Dip 5 banana slices into batter. Fry in hot oil until lightly golden, 2 to 3 minutes. Drain on paper towels. Repeat with remaining banana slices. Dust with confectioners' sugar.

VEGETABLE TEMPURA

Steps:

• Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
• Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
• Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
• Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

TEMPURA

Steps:

• (Spelled "tenpura") refers to classic Japanese deep fried batter-dipped seafood and vegetables. Small dry bite-sized pieces of food are dipped in flour, then in batter, and then deep fried for 2-3 minutes. Batter-coated frying was adapted from 16th century Spanish and Portuguese missionaries to Japan. Cooked bits of tempura are then either dipped in tentsuyu sauce (roughly three parts dashi, one part mirin, and one part shoyu) or sprinkled with scant sea salt before eating. Tempura is commonly served with grated daikon and is eaten hot immediately after frying. In Japan, restaurants specializing in tempura are called "Tempura-ya" and range from inexpensive fast food chains to highly revered and very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box). Often cooked in this fashion are shrimp, squid, shiitake mushroom, sweet potato, pumpkin, burdock, carrot, zucchini, a wide variety of fish, and many others. Things not generally served as tempura include rice and other grains, processed food such as tofu (although tofu tempura is occasionally seen in westernized Japanese restaurants), and fruits. Notable exceptions are ice cream and banana. Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba or tennsoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon).

DEEP FRIED BANANAS

Steps:

• In a small bowl, combine the first four ingredients.
• In a large bowl, combine the egg, oil, milk, and vanilla. Gradually add the flour mixture to the egg mixture, stirring often.
• Pour the oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip the banana slices into the batter; fry in hot oil 3 1/2 to 4 minutes or until golden. Drain on paper towels.

DEEP FRIED VEGETABLES

Steps:

• Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
• Mix the dry ingredients together in a bowl, add liquids, and carefully stir together.
• Dip veggies into batter and drop into hot oil, cooking until golden brown.
• Remove and allow to drain over paper towel-covered plate, then serve while hot.
• The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.

VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE

Steps:

• Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
• When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
• Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.