An easy recipe for tempura vegetables and a very healthy one into the bargain
We’re going to give you some recipes for tempura vegetables which are incredibly easy and quick to prepare and besides, really healthy. A really appetising starter.
It’s a way of preparing vegetables which even the smallest people in the house will like. It’s for those who refuse to try vegetables in any shape or form. And we don’t have to tell you how important it is for children to eat fruit and vegetables. They’re absolutely essential for correct development.
This recipe has also been thought of for you to enjoy resounding success if you have guests. As we’ve said, it could be an excellent starter but you can also serve it as an aperitif. But without more ado, we’re going to provide you with the ingredients and instructions for its preparation.
Ingredients for 2 people
- 1 courgette (white or green, it’s up to you)
- 1 green pepper
- 1 carrot (in the Mountains of Alicante, the purple type is also grown)
- 1 egg
- 200 gr flour
- Salt
- 1 small spoonful of yeast
- 500 ml of iced water
- Extra virgin olive oil
How to prepare tempura vegetables
Before we continue, we’d like to point out that there are people who prefer to eat their vegetables with the skin still on and others who prefer them without. Whichever way you’ve chosen to prepare them, wash them in abundant water. If you want them without the skin, peel them with a knife or a peeler.
- Once you’ve done this, slice the carrot and the courgette or cut them up into fine strips. Try to always maintain the same thickness and if they can be bite-size, all the better. As far as the pepper is concerned, cut it in half and remove the seeds. Cut it up in the same way as you’ve done the others.
- Beat the egg and put it into a large dish.
- Put the flour into another dish and mix it with the yeast. Add salt.
- Now is the moment to pour the iced water into the dish where you put the egg. Mix it together well. Sieve the flour, the yeast and the salt into this dish. What we want is a mixture without any lumps. Use a very fine sieve.
- Now, heat the extra virgin olive oil in a frying pan and dip the vegetables into the mixture. All you’ve got to do now is fry them on a low heat until they turn a golden colour.
- Dry off the vegetables on kitchen paper and they’re ready for serving.
You’ll have seen that we’ve insisted that you always use extra virgin olive oil to cook these vegetables. There’s a reason for it.
What has been demonstrated is that those high quality olive oils preserve the flavour and aroma of the food much better. Extra virgin olive oil is more resistant to high temperatures (when the temperature of the virgen extra goes over 190ºC, the beneficial properties start to disappear) and it does not decompose as easily as other types of oil such as refined types.
Besides, you’ll always benefit from its properties. At Masía El Altet, we only produce quality extra virgin olive oils which you can also use for frying food.