This recipe serves as a vegetarian snack, as it is a frying, we must take into account some tips so that they do not absorb too much oil, something that aubergine loves.
- Eggplant, 1
- Baking agent, 2 double sachets
- Wheat flour, 100 g and a little more for coating
- Very cold water, 150 ml
- Ice, 1 large cube
- Salt, 1 teaspoon
- Oil for frying
- Cane honey, optional
- Mayonnaise, optional
Preparation of aubergines in tempura
In this recipe we will share a trick so that the aubergines are crunchy on the outside and tender on the inside, but without hardly absorbing oil. It is used both to prepare the aubergines in tempura and to make them simply coated in flour or in egg and flour.
Cut the aubergine into slices or sticks, submerge them in cold water and add the two double sachets of raising agent to the water, which will become a soda. The trick is actually to soak the eggplant in a carbonated liquid.
Let it soak for about 10-15 minutes.
Meanwhile we are preparing the tempura, for this in a bowl we put the 100 g of flour, the salt, the 150 ml of ice water and an ice cube.
Mix well until it has the consistency of custard. The best way to keep the mixture cold is to use a flexible whisk and put the ice cube between the rods as you see in the photo above, so when stirring we keep the mixture cold.
In a frying pan or in a saucepan we heat abundant oil over high heat, when it is very hot about to smoke, we remove the aubergines from the carbonated water, we dry the pieces very well with absorbent paper, we salt them slightly, we pass them through flour shaking off the excess well.
We passed them through thetSeason and fry until golden brown on both sides. It is important not to fry many at the same time so that the temperature of the oil does not drop.
When they are golden, we pass them to a strainer to drain the oil that has remained on the surface. They are served hot.
In this way we have some aubergines with an ultra-crunchy batter and very tender inside but not oily at all. Although it may seem little, 1 single eggplant makes 3 or 4 servings, as tempura fills a lot.
They can be served with soy sauce, mayonnaise, cane honey or, if you want a sweet touch and you don't have honey, a friend recently told me that they are also delicious with a splash of liquid caramel.