Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, tempura fried spinach and eggplant. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Tempura Fried Spinach and Eggplant is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Tempura Fried Spinach and Eggplant is something that I’ve loved my entire life.
Peel the eggplant (if desired) and cut into ½-inch slices. Rinse and drain, then wipe dry with paper towel, removing all excess moisture. Tempura is a Japanese meal which is is almost like most Filipino food. Typically, a tempura platter consists of crunchy shrimps and vegetables, served with a dipping soy sauce thickened with a broth and grated radish, and accompanied by a bowl of steamed jasmine white rice.
To get started with this recipe, we must first prepare a few components. You can have tempura fried spinach and eggplant using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Tempura Fried Spinach and Eggplant:
- Make ready Vegetables
- Take 10 large spinach leaves ( divide into halves, I used chinese spinach)
- Take 1 long eggplant ( thinly round sliced)
- Get Batter
- Prepare 1 cup tempura flour
- Take 1/2 tsp ground black pepper
- Get 1/2 tsp paprika powder (adjust to taste )
- Prepare 1/2 tsp soy sauce
- Get salt
- Take water ( to make smooth batter )
- Prepare 1 pinch garam masala
- Get vegetable oil ( for deep frying)
Roll the coated eggplant in the panko until completely coated. Rinse eggplant and thoroughly dry with paper towel. Combine flour, constarch, and seltzer water in a bowl (do not over mix, lumps are fine). Heat oil in a deep frying pan over high heat.
Steps to make Tempura Fried Spinach and Eggplant:
- Cut spinach leaves keep aside and add little salt to eggplants slices, mix well keep aside.
- Mix all ingredients in batter list to make a smooth not so thick & not so runny batter. Coat spinach leaves individually and deep fry in oil till crispy golden brown.
- Fry the eggplants slices same way. Serve hot.
Combine flour, constarch, and seltzer water in a bowl (do not over mix, lumps are fine). Heat oil in a deep frying pan over high heat. Dip eggplant in batter then add to hot oil in batches. Use a wooden skewer to dip the eggplant into the batter. The eggplant should be fully coated, then carefully lower into the frying oil.
So that is going to wrap this up with this special food tempura fried spinach and eggplant recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
