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Italian Tempura - Cooking In Manhattan With Serena

SerenaPalumbo's picture
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Feel: 
Crunchy
Method: 
Deep Fried
Ingredient: 
Flour
Interest: 
Quick
Restriction: 
Low Cholesterol, Low Sugar
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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Average: 3.8 (3 votes)