Tempura Carrots

Perhaps your new favorite bean dish:

Preparation Remove the peel from carrots (leave a little of the green, 2 cm), rinse.

Boil some water with sugar, salt and butter. Boil the carrots in it until firm to the bite. Drain, rinse with cold water and cool.

Remove the crust from the white bread and crumble in a hand mixer until medium fine (not as fine as breadcrumbs). Mix the crumbs with black and toasted sesame seeds. Salt, season with pepper and pour into a deep plate.

Preparation Heat oil in a saucepan to in about 180 °C. Turn carrots in flour on the other side, tap, dip in the tempura batter. Then turn to the other side in the bread-sesame seed mixture, press the breading smooth. Bake carrots in batches in oil until done (batter should remain very light. Drain on kitchen roll.

Serve on the spot with a dip (watermelon dip, for example).

Vegetable variations

– Asparagus spears

– shiitake

– Shrimp

– Sugar snap peas

– Small corn on the cob

– Beans

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