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Le Chaudron recipe
Tempura légumes croustillants
Crispy vegetable tempura
⏱ 35 minServes 4Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 g (5 oz)flour
200 ml (¾ cup)ice water
1egg yolk
1sweet potato, sliced into rounds
1zucchini, cut into sticks
8green beans
1bell pepper, cut into strips
- 150 g (5 oz) flour
- 200 ml (¾ cup) ice water
- 1 egg yolk
- 1 sweet potato, sliced into rounds
- 1 zucchini, cut into sticks
- 8 green beans
- 1 bell pepper, cut into strips
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Quickly mix the flour, ice water and egg yolk — leave it lumpy.
- Heat the oil to 175°C (350°F) in a deep saucepan.
- Dip the vegetables one at a time in the cold batter, letting the excess drip off.
- Fry in small batches for 3 minutes until pale and crisp.
- Lift out with a skimmer and drain on paper towels.
- Serve right away while crisp.
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