How to make
Wash the carrots very well and peel them. They are cut diagonally with a thickness of 3 mm.
The zucchini are washed and cleaned from the stems. They are cut diagonally with a thickness of 5 mm.
The head of broccoli is washed and broken into small florets.
Place the yolk in a large bowl. Add the cold sparkling water and mix very well.
The spelt flour and starch are sifted on top.
Stir with a wooden spoon, but just so you know, every Japanese breading is known to and should have lumps.
The oil is poured into a pot and heated to 370°F (190°C).
Several pieces of the chopped vegetables are dipped together in the tempura, then fried in the heated oil for 4-5 minutes, until they aquire a golden color.
Remove the Japanese-Style Breaded Vegetables with a slotted spoon and place them onto kitchen paper to absorb the fat.
