Tempura is the ideal frying method for those who care about their own line and health but don’t want to give up taste: let’s learn how to prepare it.
You know, fried food is loved all over the world. Difficult to resist the crunchy flavor of a fry just served at the table. But we all know equally well that, despite being a delicious cooking technique, very often it turns out to be anything but healthy for our body. The high temperatures of the oil and its reuse for cooking more food make it carcinogenic and very dangerous for our health. The very high amount of oil absorbed by the breading also transforms it into a bitter enemy of our scale.
To stay fit, do we have to give up fried food? Absolutely not . Because from the east wind we get the perfect solution in our hands that respects our health, does not make you fat and is delicious for the palate: tempura.
How to prepare tempura
Preparing it is very simple and the ingredients are only two: rice flour and water . If you do not have rice flour available, you can replace it with white type 00 flour. In a bowl, pour 200 ml of almost ice-cold water and in one go, pour 200 g of flour into the water.
We mix everything roughly, not paying attention to the lumps that will form. Raw and non-smooth breading is one of the main characteristics for recognizing a tempura from a traditional frying.
Let’s move on to cooking in oil. The fundamental point for the success of this dish is the difference in temperature between the prepared batter and the oil in which we are going to dip it. The ideal oil for tempura is white sesame , alternatively cold-pressed sunflower oil is also indicated. To prevent it from becoming harmful to our body, the oil temperature must not exceed 180 degrees and because it does not absorb oil it must not be below 170.
To check the correct temperature, simply drop a drop of tempura into the oil: if the drop starts to fry as soon as it touches the first layer of oil, the temperature is too high. For it to be correct, the drop of tempura must go to the bottom and rise again sizzling after a few seconds.
This method based on very precise temperature contrasts will allow us to obtain a crisp but not soaked with oil result: the two elements put in contact will form a crisp membrane that will not allow the oil to penetrate the food, limiting its function to the external gilding.
Foods suitable for tempura
At this point we can dip the foods that we have decided to cook inside the still very cold batter and then throw them in the oil. In order for the breading to adhere well to the foods, we recommend first passing them lightly in the rice flour, so that, in contact with the tempura, the latter adheres well.
The most suitable foods for tempura are vegetables in general with particular success found in carrots, courgette flowers, courgettes, aubergines, champignons, peppers (all cut into sticks or slices) and fish , with an excellence found in prawns, squid and sea bass.
The final secret for the optimal success of this delicious and light frying lies in the number of immersed foods (there must not be too many or too few, to avoid varying the temperature of the oil too much) and the short duration of cooking , which must allow the golden brown batter without taking on the more intense golden yellow color, typical of our traditional frying.
Tempura can be accompanied by traditional Japanese Matcha tea which thanks to its properties naturally accelerates the basal metabolism, an ideal condition to burn faster the little residual oil that we ingested with our succulent but light meal.