SPICED GREEN BEANS AND BABY BROCCOLI TEMPURA
Deep-frying is not something I do often, but after I've eaten well-executed tempura at a restaurant and can't shake the memory of delicious batter-fried vegetables, I get out my wok. I turn on the hood fan, open the window and start heating up oil. I like to play around with different batters and coatings. This spicy, delicate batter is somewhere between a puffy beignet-type coating and a simpler egg, flour and bread-crumb dusting. It's mostly cornstarch, with a small amount of cornmeal and whole wheat flour - just enough to hold the batter together. I add dukkah, cilantro and cumin for flavor and texture. Ice-cold sparkling water helps keep the batter light; it fries up crispy rather than bready because there's very little gluten to toughen it. You can use this batter with all sorts of vegetables, but I particularly love green beans and baby broccoli. The batter wraps itself nicely around the smooth beans and nestles in among the spindly flowers at the end of a baby broccoli stem, resulting in lacy, extra-crispy tempura. A wok is ideal for deep-frying. It can accommodate a lot of vegetables at one time without crowding, and it holds heat well. The oil should hover between 350 and 375 degrees so that the vegetables cook quickly and crisp up without absorbing too much oil. Be sure to let the oil come back up to temperature between batches, and use a thermometer. You will be amazed to find a green bean tender and hot inside its crispy coating in two minutes or less.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the batter: In a medium bowl, whisk together cornstarch, polenta or cornmeal, whole wheat flour, salt and cumin. Whisk in sparkling water. Stir in cilantro and dukkah.
- Top and tail beans. Cut long stems off broccoli; cut broccoli tops into smaller florets or leave intact.
- Pour oil to a depth of 3 inches into a wok or wide saucepan and heat over medium-high heat to 350 to 375 degrees. Set up a sheet pan with a rack on it next to pan and cover rack with layers of paper towels. Have a deep-fry skimmer handy for removing vegetables from the oil onto the rack.
- Using tongs, dip vegetables into the batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, 1 to 2 minutes. Flip over with skimmer to make sure coating is evenly fried. Do not crowd pan. Let oil come back up to temperature between batches.
- Using skimmer, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Cool slightly and serve.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 88 milligrams, Sugar 2 grams, TransFat 0 grams
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MALA
[email protected]This is my go-to recipe for tempura-fried vegetables. The batter is always light and crispy, and the vegetables are cooked to perfection. I highly recommend this recipe.
Dominick Diaz
[email protected]I love this recipe because it's so versatile. I've used it to make tempura-fried zucchini, carrots, and even mushrooms. It's always delicious.
turbo saab
[email protected]These tempura-fried green beans and baby broccoli are the perfect party appetizer. They're easy to make and always a crowd-pleaser.
Nisan Sheak
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the crispy tempura batter and the flavorful sauce. I'll definitely be making this again.
Logan Mcneil
[email protected]I was looking for a new way to cook green beans and baby broccoli, and this recipe did not disappoint. The tempura batter was easy to make and the vegetables were cooked perfectly. I will definitely be making this again.
Blessed Temple
[email protected]This is a great recipe for a healthy and delicious snack. The vegetables are crispy and the batter is flavorful. I love that I can make this in my air fryer, which makes it even healthier.
Bishow Raskoti
[email protected]These tempura-fried green beans and baby broccoli were the perfect side dish for my grilled salmon. The vegetables were crispy and flavorful, and the sauce was the perfect complement.
Koshik Suthar
[email protected]I'm not a big fan of vegetables, but this recipe changed my mind. The tempura batter was so delicious that I couldn't stop eating them. I'll definitely be making this again.
nasirdullu 620
[email protected]This recipe was easy to follow and the results were amazing. The tempura batter was light and crispy, and the vegetables were cooked to perfection. I especially loved the spicy sauce.
Balochi Music
[email protected]The spiced green beans and baby broccoli tempura were a hit at my dinner party. Everyone loved the unique flavor of the batter and the vegetables were cooked perfectly. I will definitely be making this again.
Julio Arias
[email protected]I was a bit skeptical about tempura-frying vegetables, but I'm so glad I tried this recipe. The vegetables were crispy on the outside and tender on the inside, and the sauce was delicious. I'll be making this again for sure.
Rubel
[email protected]This is a great recipe for a quick and easy weeknight meal. The vegetables were cooked to perfection and the tempura batter was crispy and flavorful. I will definitely be making this again!
free Fire Amazing video
[email protected]I'm always looking for new and exciting ways to cook vegetables, and this recipe definitely delivered. The tempura batter was easy to make and the vegetables cooked up perfectly. The result was a delicious and healthy dish that my whole family loved.
Chris Clough
[email protected]These tempura-fried green beans and baby broccoli were a delightful surprise! The batter was light and crispy, and the vegetables retained their vibrant colors and flavors. A perfect appetizer or side dish.