Gastronomixs

Kale stem tempura

A lovely dish using kale stems which are often discarded. A perfect example of a Waste to Taste component. 

Creation by Tom Lamers, student at Cas Spijkers Academie, Boxmeer, the Netherlands. 

Kale stem tempura

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Ingredients

250

g

tempura flour

As needed:

 

vodka

As needed:

 

water

As needed:

 

flour

1

 

kale stem

Preparation method

  • Mix the tempura flour, water, and vodka until you have a nice smooth batter. As the vodka evaporates during frying, the tempura becomes extremely crispy.
  • Cut the kale stem into thin strips and blanch.
  • Coat the stems with a little flour and dip into the tempura batter.
  • Deep-fry in oil at 180°C.

Serving suggestions

  • As an amuse-bouche, or aperitif snack, or as a crunchy garnish on a dish.

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