Tempura artichokes, the recipe and the tricks to make them golden and crunchy
Tempura artichokes, prescription to prepare a light fried but equally tasty and crunchy. To be served as appetizer or even like boundary, they will surely make the whole family happy.
Easy to prepare and suitable for any type of vegetable, this batter vegan and gluten-free of Japanese origins, it has a neutral flavor and a very light consistency that maximizes the flavor of the vegetable; to make it you need only two ingredients: sparkling water and rice flour.
The proportions shown below may vary depending on the humidity, keep in mind that the tempura must still have the consistency of a yogurt.
Ingredients
- 4 artichokes
- 240 gr of rice flour
- 300 ml of cold sparkling water
- 1 lemon
- 1 L of sunflower oil
- Preparation Time:
40 minutes - Cooking time:
15 minutes - Rest time:
- - Dose:
4 people to - difficulty:
low
How to prepare tempura artichokes: procedure
- To clean the artichokes, cut them into wedges and soak them in water and lemon to prevent them from blackening,
- meantime prepare the tempura by mixing the flour and water in a bowl
- put the batter in the refrigerator, then drain and dry the artichokes with kitchen paper,
- put to heat the oil and when it is hot dip one clove of artichoke at a time in the batter,
- immerse it a little in the oil and cook for a couple of minutes before leaving it, in this way the tempura will solidify and will not stick to the bottom of the pot,
- continue to fry until golden brown, taking care not to let the artichoke wedges stick together,
- then remove from the oil and put the artichokes in tempura on kitchen paper to absorb any excess oil, and continue like this until you finish the ingredients.
- Once ready, the tempura artichokes must be served immediately to best enjoy their crunchiness.
You may also be interested in other recipes with artichokes, other variations of vegan batter or other recipes of seasonal side dishes
Ilaria Zizza
