Italian Tempura - Cooking in Manhattan with Serena Recipe Video
Tempura is not just a Japanese prerogative. Italians love to fry their food and they want the batter to be light and crunchy. This recipe is the best for a light and tasty tempura that you can use for vegetables and seafood. I used Acqua Ferrarelle, the real Italian Sparkling water
Ingredients
| Large shrimps | 2 Cup (32 tbs), shelled and deveined with the tail left | |
| Zucchini | 1 Large, cut into thick pieces like the shrimp | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 1 Teaspoon | |
| Kosher salt | 1 Teaspoon | |
| Acqua ferrarelle/Sparkling water | 1 Liter | |
| Canola oil | 2 Cup (32 tbs) ((for deep frying)) |
Directions
GETTING READY
1. In a large bowl, put together the dry ingredients and whisk it to mix well.
2. Gradually add Acqua Ferrarelle until the batter is of required consistency.
3. In a large bowl, take some flour and dredge the zucchini with flour so that the batter sticks to it.
MAKING
4. In a frying pan, heat oil and dip the zucchini in the batter and fry them in small batches.
5. Then, repeat the same process with shrimps.
SERVING
6. Serve them hot.
1. In a large bowl, put together the dry ingredients and whisk it to mix well.
2. Gradually add Acqua Ferrarelle until the batter is of required consistency.
3. In a large bowl, take some flour and dredge the zucchini with flour so that the batter sticks to it.
MAKING
4. In a frying pan, heat oil and dip the zucchini in the batter and fry them in small batches.
5. Then, repeat the same process with shrimps.
SERVING
6. Serve them hot.
Chef
