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Le Chaudron recipe

Beignets de légumes tempura

Vegetable tempura

⏱ 30 minServes 4Medium280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 300 g (11 oz)zucchini
  • 200 g (7 oz)carrots
  • 200 g (7 oz)sweet potatoes
  • 200 g (7 oz)broccoli
  • 200 g (7 oz)button mushrooms
  • 200 g (7 oz)all-purpose flour
  • 100 g (3½ oz)cornstarch
  • 1very cold whole egg
  • 400 ml (1⅔ cups)ICE-COLD sparkling water
  • 1 tspbaking soda
  • 1 L (4¼ cups)vegetable oilfor frying
  • 5 tbspsoy sauce
  • 2 tbspmirin
  • 1 tspsugar
  • 2cm (1½ in) fresh ginger
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 300 g (11 oz) zucchini
  • 200 g (7 oz) carrots
  • 200 g (7 oz) sweet potatoes
  • 200 g (7 oz) broccoli
  • 200 g (7 oz) button mushrooms
  • 200 g (7 oz) all-purpose flour
  • 100 g (3½ oz) cornstarch
  • 1 very cold whole egg
  • 400 ml (1⅔ cups) ICE-COLD sparkling water
  • 1 tsp baking soda
  • 1 L (4¼ cups) vegetable oil for frying
  • 5 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tsp sugar
  • 2 cm (1½ in) fresh ginger
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large deep saucepan or deep fryer1 cooking thermometer1 large mixing bowl1 whisk1 slotted spoonpaper towelsChef’s knifeChinese five-spice powderBlack peppercorns

03 — Method

  1. Prep the vegetables: wash the 300 g (11 oz) of zucchini and cut into 1 cm (⅜ in) sticks, skin on. Peel the 200 g (7 oz) of carrots and 200 g (7 oz) of sweet potatoes and slice them 5 mm (¼ in) thick.
  2. Cut the 200 g (7 oz) of broccoli into 3 cm (1 in) florets, keeping the peeled tender stem. Wipe the 200 g (7 oz) of button mushrooms and halve them.
  3. Make the tentsuyu dipping sauce: mix 5 tbsp of soy sauce, 2 tbsp of mirin, 1 tsp of sugar, 100 ml (½ cup) of water and the grated fresh ginger in a bowl.
  4. Heat the liter of oil in the large deep saucepan to exactly 180 °C (350 °F) on a thermometer — CRUCIAL for crisp, non-greasy tempura.
  5. MAKE THE BATTER AT THE LAST MINUTE (1 minute before frying): beat the very COLD egg with the 400 ml (1⅔ cups) of ICE-COLD sparkling water in the large bowl. The cold is ABSOLUTELY ESSENTIAL for light tempura.
  6. Add the flour, cornstarch and baking soda AT THE LAST MINUTE. Mix VERY BRIEFLY, leaving lumps (3 or 4 strokes of the whisk at most). DON’T OVERMIX.
  7. Dip each piece of vegetable quickly in the cold, lumpy batter and lower it gently into the 180 °C (350 °F) oil, no more than 6 pieces at a time so the oil stays hot. Fry for 3 minutes, turning.
  8. Drain on paper towels and sprinkle with fleur de sel while still hot so it sticks. Serve RIGHT AWAY with the tentsuyu sauce, while crisp.

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