Herb Tempura
Assorted fresh herb leaves dipped in a light batter and quickly deep-fried, serving as a crisp appetizer alternative to chips.
Ingredients
Eggs (separate yolks and whites)
2
Flour
225 g
Olive oil
2 tablespoons
Sparkling white wine
20 cl
Fresh herbs (coriander, mint, flat-leaf parsley, basil, etc.)
100 g
Salt
1/2 teaspoon
Instructions
1
Make the batter
Separate the egg yolks and whites, set the whites aside. Put the flour and salt in a large bowl, make a well in the center, pour in the olive oil, wine, and egg yolks. Mix well with a spatula. Cover and let rest for 1 hour.
2
Fry
Heat the frying oil. Whip the egg whites to stiff peaks, then gently fold into the batter. Quickly rinse the herbs and pat dry. Dip each herb in the batter, then fry in the hot oil for a few seconds. Place on paper towels to drain and keep warm. Sprinkle with salt before serving.
