Gastronomixs

Courgette in tempura

Preparing the tempura produces an amazingly crispy result.

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

 

Courgette in tempura

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Ingredients

200

g

flour

200

g

rice flour

1

tsp

baking powder

1

tbsp

sugar

300

g

vodka

300

g

beer

Preparation method

  • Mix all the ingredients with a whisk and pour the mixture into a siphon with two cartridges.
  • Season the courgette with salt and pepper and then dredge in flour.
  • Then dip the courgette into the light and fluffy tempura batter and deep-fry in oil at 180°C until nice and crispy.

Serving suggestions

  • Delicious as a vegetable garnish or as a dish on its own with a tasty sauce or espuma. You could try Japanese Tsuyu, goat's cheese espuma, or a classic sauce ravigote.

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