Recipe courtesy of Giada De Laurentiis
Green Bean and Asparagus Tempura
Getting reviews...
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 463
- Total Fat
- 33 g
- Saturated Fat
- 3 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 1867 mg
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 463
- Total Fat
- 33 g
- Saturated Fat
- 3 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 1867 mg
Ingredients
Directions
- In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in about 2 minutes.)
- While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy.
- Dip the vegetables in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels.
- Arrange the vegetables on a platter and serve the soy sauce alongside as a dipping sauce.
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