Cauliflower and broccoli tempura rosebuds
Ingredients
- Broccoli florets from Hortex 1 package
- Cauliflower florets from Hortex 1 package
- Wheat flour 1 cup
- Corn flour 1/2 cup
- Baking powder 1 teaspoon
- Cold sparkling water
- Cooking oil
- Greek yogurt 200 ml
- Parsley 2 bunches
- Garlic 1 clove
- Olive oil 3-5 tablespoons
- Salt, pepper
Preparation
Mix the wheat flour with the corn flour and baking powder. Add enough sparkling water to the mixture to get a batter with the consistency of thick cream.
Heat the cooking oil in a deep frying pan. Dip the broccoli and cauliflower florets in the tempura batter and fry them in the hot oil.
Meanwhile, blend the parsley, garlic, a few tablespoons of olive oil, and Greek yogurt until smooth.
Season the sauce with salt and pepper to taste. Once the florets are fried, drain them on a paper towel. Serve with the parsley-yogurt sauce.
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