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Tempura vegetable sticks for fondue

Name: Tempura vegetable sticks for fondue
Prep time: 20 min
Total time: 20 min
Yield: For 6 Servings:
Ingredients: 600 g of vegetables of your choice (e.g. carrots, broccoli, zucchini, peppershote, kale, celery, champions ..); Ca.400 ml Rapunzel Frying oil; 200 g Rapunzel chickpea flour, roasted; 400 ml sparkling water or handwarm water; 1 tbs Rapunzel Atlantic sea salt fine; 1 tbs ground cumin; 1 tbs cayenne pepper; 1 tbs ground coriander; 1 tbs food starch

Justina Wilhelm

20 Min.

For 6 Servings:

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

600 g of vegetables of your choice (e.g. carrots, broccoli, zucchini, peppershote, kale, celery, champions..)
Ca.400 ml Rapunzel Frying oil
200 g Chickpea flour, roasted
400 ml sparkling water or handwarm water
1 tbs Rapunzel Atlantic sea salt fine
1 tbs ground cumin
1 tbs cayenne pepper
1 tbs ground coriander
1 tbs food starch

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Put all the ingredients in a bowl, stir well and let about 15 rest. Put the frying oil in a saucepan. Also possible in a deep fryer. Cut the vegetables long and thin. Dip briefly into the tempura batter and pour into the hot fat. Fry in the fat for about 3-5 minutes. Degrease finished vegetables on kitchen paper.

Tip: For vegetables without tempura batter, a [rez nr=87]vegetable broth[/rez] is suitable as a fondue. As side dishes: Basmati rice, white bread and dips - e.g. Syrian Muhammarra, date dip or a cocktail, honey mustard curry dip (all dips can be found under "dips and spreads").

USED RAPUNZEL PRODUCTS

Frying oil

Chickpea flour, roasted