Rosti tempura-style vegetable fritters recipe
Rated 3.3 stars by 4 users.
Portion
4
Preparation time
20 minutes
Cooking time
15 minutes
Tempura are a mainstay of Japanese cuisine, appreciated for their lightness and unrivalled crispiness. Unlike classic fritters, tempura batter is very light and airy, allowing the texture and natural flavor of the ingredients to shine through, whether vegetables, seafood or even edible leaves like shiso.
This recipe for tempura-style vegetable fritters, featuring authentic Japanese ingredients, will let you rediscover this iconic dish in all its glory.
Author:iRASSHAi
Ingredients
-
1 carrot (finely julienned)
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1 zucchini (julienned or cut into thin sticks)
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5 firm-fleshed potatoes (grated or julienned)
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100 g special tempura flour (or low-gluten flour)
- 1 egg yolk
-
150 ml ice water (add ice cubes if necessary)
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A pinch of salt
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Approx. 1 liter rice bran oil (or high-temperature neutral vegetable oil)
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Tentsuyu sauce (blend of soy sauce, dashi and mirin)
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Grated daikon radish (optional)
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Lemon wedges
For vegetables
For the tempura batter
For frying
For support
Instructions
Wash all the vegetables, julienne very finely (or grate the potatoes) and prepare about 250 g in total. Pat dry with a clean kitchen towel or paper towel. The potatoes must be completely dry to ensure crisp frying.
Place the vegetables in a bowl. Before adding the prepared dough, sprinkle them with 25 g of sifted flour(outside quantity indicated) and mix so that the flour adheres to the vegetables. Mix coarsely with a baguette or fork: the dough should remain lumpy, which is what creates that light, jagged texture after frying.
Mix the vegetables in a bowl and add just enough batter to lightly coat them, but not too much. Shape into small patties by hand or with two spoons, pressing lightly so that the shape holds during cooking, like a rösti.
- Heat the oil to 170-180°C in a deep pan or deep fryer. Shape fritters just before dipping into oil (don't overmix).
Carefully drop the patties into the hot oil in small batches, so as not to drop the temperature. Fry for 2-3 minutes per side, until golden brown and crisp. Turn over halfway through if necessary.
Drain on paper towels. Serve piping hot, with a small bowl of tentsuyu sauce, grated daikon radish if desired, and a lemon wedge to squeeze at the last moment.
Recipe notes
Tips for better tasting
Keep the dough cold to obtain a light, crisp texture.
Serve with a bowl of rice and miso soup for a complete meal.
Origins of tempura
Tempura is one of the few Japanese dishes with foreign origins. It was Portuguese missionaries who, in the 16th century, introduced to Japan a similar method of frying called "peixinhos da horta" (garden fish), a dish based on battered and fried vegetables.
The name "tempura" comes from the Latin word "tempora", used by missionaries to designate periods of abstinence when they ate vegetables and fish instead of meat.
In the 17th century, tempura became a popular dish on the streets of Tokyo (then called Edo). Street vendors sold them in stalls called yatai, and they were often eaten with soba noodles.
Tempura and the seasons
Japanese cuisine places great importance on seasonal ingredients, and this is reflected in tempura. In spring, you can find cherry blossom tempura (sakura). In autumn, vegetables such as sweet potato and pumpkin are favored. Edible leaves such as shiso or young bamboo shoots (takenoko) are also very popular in tempura.
Therösti
Rösti is a specialty of Swiss origin, traditionally made with grated potatoes, formed into a patty and pan-fried until crispy on the outside and melting on the inside. Long confined to breakfast or as a side dish, rösti is now enjoying a renaissance thanks to its many vegetable variants: carrot, zucchini, sweet potato, celeriac and beet enrich this simple base, adding color, flavor and originality. These vegetable alternatives transform rösti into a complete, vegetarian or even vegan dish, depending on the preparation. Whether it's a classic pan-fried version, a lighter oven-baked option, or a crispy Japanese tempura, vegetable rösti is an easy, tasty recipe that can be adapted to any season.
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Japanese cooking essentials
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White miso with koji from Hakone ⋅ Kato Heitaro shoten ⋅ 200g
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Tatsuno Smoked Soy Sauce ⋅ Suehiro Soy Sauce ⋅ 100ml
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