Summer Vegetable Tempura with Aioli Sauce

Appetizers | Mediterranean cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the book by James Martin, Quick Cooking

Ingredients

Courgette - 3.5 oz
Eggplants - 3.5 oz
Red Long Chili Peppers - 1 piece
Sweet Pepper - 1 piece
Spanish onions - 1 head
Vegetable Oil - 3 qt
Cress salad - to taste
Wheat Flour - 7.1 oz
Dry yeast - 0.2 oz
Vodka - 1 fl oz
Tonic - 6 fl oz
Salt - 0.4 oz
Sugar - a pinch
Garlic - 4 cloves
Whole egg - 2 pieces
Meyer Lemon Juice - to taste
Olive Oil - 7 fl oz

Step by Step guide

Step 1

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

Step 2

Cut the vegetables into thin sticks.

Step 3

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

Step 4

Heat the oil in a deep fryer to 160 °C. Dip the vegetables in the batter and fry for 2–3 minutes, until they are coated with a crisp, golden crust. Remove from the oil and drain on paper towels.