Crispy Frozen Vegetable Tempura

• porsi: 4 servings

Bahan-bahan

¼ cups soy sauce

¼ cups Dijon mustard

2 teaspoons Trader Joe’s Chili Onion Crunch (see Substitutions)

1 cup all-purpose flour

2 tablespoons cornstarch

1 tablespoon baking powder

½ teaspoons ground cumin

½ teaspoons kosher salt

½ teaspoons freshly ground black pepper

1 cup seltzer

1 ½ cups vegetable or olive oil

3 cups frozen mixed vegetables, such as peas, corn and roughly chopped broccoli florets, defrosted

½ cups diced yellow onion (1 small onion)

Lemon wedges

Petunjuk

Step 1

Make the sauce: In a small bowl, whisk together the soy sauce, Dijon mustard and chili-onion crunch.

Step 2

Make the tempura: In a medium bowl, whisk together the flour, cornstarch, baking powder, cumin, salt and pepper, then slowly add the seltzer while whisking until combined, being careful not to overmix.

Step 3

In a 2- to 3-quart saucepan over medium-high heat, heat the oil until shimmering. If vegetables were frozen, pat them dry to remove any residual moisture. In a large bowl, mix the vegetables with the onion, then pour the batter over the vegetables and gently toss to coat.

Step 4

Using a soup spoon or a small ice cream scoop, drop the coated vegetables into the hot oil. Cook until crisp, 1 to 2 minutes on each side.

Step 5

Using tongs or a slotted spoon, lift the fritters out of the oil and transfer to a wire rack set over a paper towel-lined large rimmed baking sheet to drain. Repeat the frying with the remaining vegetables.

Step 6

Serve with the sauce for dipping and lemon wedges to squeeze over the tempura.

Catatan

Substitutions

If you don’t have Trader Joe’s Chili Onion Crunch, combine 2 teaspoons extra-virgin olive oil, 1/4 teaspoon each freeze-dried onion and garlic with 1/4 teaspoon each chili powder and crushed red pepper flakes in a small bowl.