Mediterranean tempura, with tomatoes and basil


200 g cherry tomatoes

100 g wheat flour

100 g cornstarch

1 beer

basil leaves

oil for deepfrying[/one_third][two_third_last]Preparation

Scald the tomatoes in boiling water with salt to remove the peels.

Prepare the tempura mixture, mixing first both flours. Chop finely the basil leaves, and mix them in. Stir until you have the basil leaves all around the flour mixture. Just before serving it, prepare the oil for deepfrying, in a deepfrying pan or deepfrier, and wait until it’s very very hot. At this point (and never before),pour in the flour mixture a very cold beer, stirring from the center to the edges until you have a nice tempura textured paste. Just before frying, deep the tomatoes in the tempura mixture, and drain them removing the excess of the paste to deep-fry them.

Deep-fry until they are golden brown. Drain the excess of oil in a colander and serve inmediately, garnishing with some more basil leaves.[/two_third_last]

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