Summer Vegetable Tempura with Aioli Sauce

4 servings

15 minutes

Recipe from James Martin's Fast Cooking

Energy value per serving

• Calories: 724.2
• Proteins: 10.5g
• Fats: 53.6g
• Carbohydrates: 45g

Ingredients

• Zucchini: 100 g
• Eggplants: 100 g
• Fresh red pepper: 1 pc
• Fresh yellow pepper: 1 pc
• Red onion: 1 head
• Vegetable oil: 3 l
• Watercress: to taste
• Whole grain flour: 200 g
• Dry yeast: 7 g
• Vodka: 25 ml
• Tonic: 175 ml
• Salt: 12 g
• Sugar: pinch
• Garlic: 4 clove
• Egg yolk: 2 pc
• Lemon juice: to taste
• Olive oil: 200 ml

Cooking steps

1. First prepare the batter: in a large bowl, whisk together flour, yeast, vodka, tonic, and a pinch of salt and sugar until smooth.

   Required ingredients:

   • Whole grain flour: 200 g
   • Dry yeast: 7 g
   • Vodka: 25 ml
   • Tonic: 175 ml
   • Salt: 12 g
   • Sugar:  pinch

2. Cut the vegetables into thin strips.

   Required ingredients:

   • Zucchini: 100 g
   • Eggplants: 100 g
   • Fresh red pepper: 1 piece
   • Fresh yellow pepper: 1 piece
   • Red onion: 1 head

3. Prepare aioli sauce. Mash garlic with a teaspoon of salt. In a processor, blend the yolks, garlic with salt, and a few drops of lemon juice. Then slowly pour in the oil until the mixture becomes thick and smooth.

   Required ingredients:

   • Garlic: 4 cloves
   • Salt: 12 g
   • Egg yolk: 2 pieces
   • Lemon juice:  to taste
   • Olive oil: 200 ml

4. Heat oil in the fryer to 160 °C. Dip vegetables in batter and fry for 2-3 minutes until they are covered with a crispy golden crust. Remove from oil and drain on paper towels.

   Required ingredients:

   • Vegetable oil: 3 l
   • Zucchini: 100 g
   • Eggplants: 100 g
   • Fresh red pepper: 1 piece
   • Fresh yellow pepper: 1 piece
   • Red onion: 1 head

5. Season the vegetable tempura with salt and pepper. Sprinkle with garden cress leaves and serve with aioli.

   Required ingredients:

   • Salt: 12 g
   • Watercress:  to taste