Vegetable tempura

Crisp vegetables in a light batter, prepared with Alessandra extra virgin olive oil.

Ingredients

• 1 head of broccoli
• 2–3 carrots
• 1 red onion
• 4 mushrooms
• 100 g rice flour
• 100 g Italian type 00 flour
• 300 g ice-cold sparkling water
• Alessandra extra virgin olive oil

Method

1. Wash the vegetables and cut them into small pieces.
2. Mix both flours with the ice-cold sparkling water to make the batter.
3. Heat the olive oil in a pan to 170–180 °C.
4. Dip the vegetables in the batter and fry them in the hot oil.
5. After 2–3 minutes, remove the vegetables and drain on kitchen paper.
6. Serve with teriyaki sauce and a drizzle of extra virgin olive oil.