ingredients to theCherry tomato tempura

  • 200 grams of cherry tomatoes
  • 300 milliliters of water
  • 18 grams of salt
  • For the tempura
  • 100 grams of ice water
  • 100 grams of chickpea flour
  • 20 grams of cornmeal
  • 1 gram of baking soda
  • 1 gram of salt
  • 15 milliliters of olive oil
  • For the mayonnaise
  • 120 milliliters of sunflower oil
  • 50 milliliters of soy milk
  • 1 splash of lemon juice
  • 20 grams of basil
  • Salt
  • pepper

How to make cherry tomato tempura

Tips for a perfect tempura

  • Beat the ingredients well to avoid lumps forming, if any, pass the batter through a sieve before brushing.
  • Frying has to be quick, so the oil has to be very hot. If you choose ingredients that require more cooking time, lightly sauté them before whipping.
  • Drain the tempura well on absorbent paper to remove excess oil.

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