Summer Vegetable Tempura with Aioli Sauce
Appetizers • Mediterranean
Description
Recipe from the book by James Martin, Quick Cooking
Ingredients
- Courgette 5 oz
- Eggplants 5 oz
- Red Long Chili Peppers 1 piece
- Sweet Pepper 1 piece
- Spanish onions 1 head
- Vegetable Oil 5 qt
- Cress salad to taste
- Wheat Flour 5 oz
- Dry yeast 0 oz
- Vodka 0 fl oz
- Tonic 5 fl oz
- Salt 0 oz
- Sugar a pinch
- Garlic 4 cloves
- Whole egg 2 pieces
- Meyer Lemon Juice to taste
- Olive Oil 5 fl oz
Step-by-Step Guide
Step 1
First, prepare the batter: in a large bowl, whisk together the flour, yeast, vodka, tonic water, and a pinch of salt and sugar until smooth.
Step 2
Cut the vegetables into thin sticks.
Step 3
Prepare the aioli sauce. Mash the garlic with a teaspoon of salt. In a food processor, blend the egg yolks, the garlic with salt, and a few drops of lemon juice. Then, slowly drizzle in the oil until the mixture becomes thick and smooth.
Step 4
Heat the oil in a deep fryer to 160 °C. Dip the vegetables in the batter and fry for 2–3 minutes, until they are coated with a crisp, golden crust. Remove from the oil and drain on paper towels.
Step 5
Season the vegetable tempura with salt and pepper. Sprinkle with garden cress leaves and serve at the table with aioli.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!