Crispy Herb Tempura Batter Recipe

About this recipe

A light and crispy tempura batter perfect for frying vegetables or paneer, tailored to Jain dietary preferences. This batter is infused with fresh parsley for a flavorful twist.

Ingredients

• 50G Picard Chopped Flat Parsley
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 100G Borwicks Bicarbonate Of Soda, 100G
• 420G Kingsford Corn Starch, 420G
• - Ktc Vegetable Oil

Instructions

1. 1. In a mixing bowl, sift together 1/2 cup cornstarch, 1/2 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon baking soda.
2. 2. Gradually add 3/4 cup cold water to the dry ingredients, stirring gently until a smooth, thin batter forms.
3. 3. Chop your choice of vegetables such as bell peppers, zucchini, or cauliflower into bite-sized pieces, ensuring they are Jain-compliant.
4. 4. Heat oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
5. 5. Dip the prepared vegetables into the batter, ensuring they are evenly coated, and carefully place them into the hot oil.
6. 6. Fry the vegetables in batches until they are golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
7. 7. Garnish the fried vegetables with 2 tablespoons of freshly chopped parsley and serve immediately.