Tempura vegetable sticks for fondue

Details

20 min

vegan

Justina
(Wilhelm Studio)

Ingredients

600 g of vegetables of your choice (e.g. carrots, broccoli, zucchini, peppershote, kale, celery, champions ..)
Ca.400 ml Rapunzel Frying oil

For the dough:

200 g Rapunzel chickpea flour, roasted

400 ml sparkling water
or handwarm water

1 tbs Rapunzel Atlantic sea salt fine

1 tbs ground cumin

1 tbs cayenne pepper

1 tbs ground coriander

1 tbs food starch

Details

20 min

vegan

Justina
(Wilhelm Studio)

Method

Put all the ingredients in a bowl, stir well and let about 15 rest. Put the frying oil in a saucepan. Also possible in a deep fryer. Cut the vegetables long and thin. Dip briefly into the tempura batter and pour into the hot fat. Fry in the fat for about 3-5 minutes. Degrease finished vegetables on kitchen paper.

Tip: For vegetables without tempura batter, a vegetable broth is suitable as a fondue. As side dishes: Basmati rice, white bread and dips - e.g. Syrian Muhammarra, date dip or a cocktail, honey mustard curry dip (all dips can be found under "dips and spreads").