Tempura on Fanta for vegetables

6 servings

30 minutes

Tempura is an iconic dish of Japanese cuisine, attracting with its crispy texture and ease of preparation. This version with sparkling water and Fanta gives the batter airiness and a sweet note that contrasts with the natural taste of vegetables. Vegetables like zucchini, eggplant, and cauliflower are quickly deep-fried, remaining juicy inside and crispy outside. It is served with traditional ponzu sauce or sweet chili, adding spiciness to the dish. Historically, tempura was brought to Japan by Portuguese missionaries and has become an integral part of Japanese gastronomy. This recipe variant is a bold interpretation of the classic, combining traditions and unexpected ingredients. An ideal choice for those looking to add freshness and creativity to their menu.

Energy value per serving

• Calories: 222.8
• Proteins: 7.4g
• Fats: 2.3g
• Carbohydrates: 44.7g

Ingredients

• Carrot: 1 pc
• Zucchini: 1 pc
• Eggplants: 1 pc
• Cauliflower: 150 g
• Onion: 1 head
• Celery stalk: 2 pc
• Deep frying oil: 3 l
• Egg yolk: 2 pc
• Mineral water: 1 glass
• Fanta: 1 glass
• Wheat flour: 260 g
• Salt: to taste
• Ice: 3 pc
• Sweet chili sauce: to taste

Cooking steps

1. Prepare all the ingredients.

2. Cut the eggplant, zucchini, and carrot (peeled beforehand) into thin slices, slightly diagonally.

   Required ingredients:

   • Carrot: 1 piece
   • Zucchini: 1 piece
   • Eggplants: 1 piece

3. Peel the onion and cut it into thick rings, separating them into individual rings.

   Required ingredients:

   • Onion: 1 head

4. Remove the tough strings from the back of the celery stalk with a vegetable peeler. Cut lengthwise in half and crosswise into 7-10 cm pieces. Break the cauliflower into small florets.

   Required ingredients:

   • Cauliflower: 150 g
   • Celery stalk: 2 pieces

5. For tempura, pour egg yolks, sparkling water, and Fanta into a bowl (they should be very cold).

   Required ingredients:

   • Egg yolk: 2 pieces
   • Mineral water: 1 glass
   • Fanta: 1 glass

6. Sift the flour and salt into the mixture, mix quickly (if there are lumps of flour left — it's okay).

   Required ingredients:

   • Wheat flour: 260 g
   • Salt:  to taste

7. Add a few ice cubes to the tempura, mix it. The batter should have a consistency like thick yogurt.

   Required ingredients:

   • Ice: 3 pieces

8. Heat the oil to 180 degrees. Dip the vegetables in tempura (it's convenient to use chopsticks), shake off the excess, and carefully fry in the oil for 2-3 minutes. It's better to fry in small batches to prevent the oil from cooling.

   Required ingredients:

   • Deep frying oil: 3 l

9. Transfer the vegetables to paper towels to drain excess oil.

10. Serve the tempura vegetables immediately while hot, with soy sauce, ponzu sauce, or sweet chili.

    Required ingredients:

    • Sweet chili sauce:  to taste