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Mixed fried vegetables

Mixed fried vegetables

Mixed fried battered vegetables: how to prepare the fried vegetables in batter with the recipeof professionals for onefried vegetableslight andCrisp.

Themixed fried vegetablesit is prepared without eggs, on this page we will see therecipeused in restaurants to preparebattered fried vegetablesand the original Japanese recipe forTempurawhich, in fact, is very similar.

Mixed fried vegetables in batter

In choosing the vegetables for frying in batterpay attention to seasonality. Among the ingredients mentioned we point out several vegetables, obviously if you are in the middle of winter, avoid aubergines and courgettes.

Ingredients for 4 people:

  • 200 g of flour
  • 8 champignon mushrooms
  • 4 artichokes
  • 2 fennel
  • 2 apples
  • 1 small white cauliflower
  • 1 green broccoli
  • 1 courgette
  • 1 eggplant
  • 1 lemon
  • peanut oil for frying
  • salt and pepper
  • 2.5 dl of sparkling water

Note, if you don't have sparkling water, you can use still water enriched with a pinch of baking soda.

How to make battered vegetables

Sift the flour and slowly add 2.5 dl of sparkling water. Work the mixture with a hand whisk to obtain onesmooth batter and free of lumps. Let the batter rest for 30 minutes.

Meanwhile, clean the vegetables. Cut the artichokes into wedges, the mushrooms into slices and the aubergines and courgettes into strips. Transfer the artichokes, already cut, in a container with water acidified with the juice of 1/2 lemon.

Cut the fennel into wedges, wash the cauliflower and broccoli and then make lots of florets.

Slice the apple horizontally without peeling it: remove only the central core… In the end you will obtain many flat donuts.

Dip the vegetables in the batter (a few pieces at a time), then fry the vegetables in abundant boiling oil. The secret is to add the vegetables when the oil is already very hot and the oil must be enough to cover the whole battered vegetables.

Thefried vegetables in batterthey cook in a few minutes, as soon as you notice that the batter has turned blond, drain and dry them on absorbent kitchen paper. Sprinkle with a pinch of salt and serve very hot. Themixed fried vegetablesremaincrunchyfor a short time, so if you have a dinner, you have to prepare them fresh, you cannot assume to reheat them in the oven otherwise they will notcrunchy.

Mixed fried vegetables in tempura

ThereTempurais a typical dish of Japanese cuisine, prepared with fish and vegetables. For amixed fried tempuramorewestern, you can add shrimp tails and cod to the vegetables to be fried. ThereTempuraJapanese takes advantage of the thermal shock to obtaincrispy fried vegetablesand read. Let's see theoriginal recipefor thetempura batter:

  • 100 g of flour
    many recommend the use of rice flour
  • 100 ml of sparkling water
    many recommend the use of beer
  • ice cubes

Here are some tips for getting onemixed fried vegetables in battercrunchywith the typicalrecipeof theTempura.

  1. The batter needs to be worked very little.
  2. The ingredients must be used cold from the refrigerator.
  3. You need to fry a few pieces at a time.
  4. It is necessary to use boiling oil, at 180 ° C.
  5. Cooking times must be fast, the batter must be just golden.
  6. Themixed fried vegetablesit should be eaten hot.
  7. The water you use for the batter must be frozen and sparkling. In summer, even better if you use ice cubes given by sparkling water for the preparation of tempura.
  8. Mixed fried battered vegetables will be more crunchy thanks to the thermal shock between battered vegetables cold and boiling oil.

Although theoriginal tempura recipe(as well as that of oursflour batter) does not require any egg, some recipes found on the web recommend using a whole egg for every 200 grams of flour. We advise you to prepare themixed fried battered vegetableswithout eggs, or at most only with whipped egg white to make the batter more frothy.

Mixed fried vegetables, the traditional recipe

THEmixed friedthey can take on different connotations according to the geographical area. In Piedmontese mixed fry, for example, fried polenta cannot be missing, in the Roman-style one, artichoke cannot be missing and there is also the green light for fried apple. For thetraditional recipe of mixed fryI refer you to the pages:

  • Piedmontese mixed fry
  • Mixed fried Roman-style
  • Mixed fried Christmas

If you love fried foods, you might also be interested in the article on air fryers


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