Lemon-lime tempura

By • October 8, 2016 0 Comments

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Serves 4-5

Lemon-lime tempura

  • 2 organic limes cut crosswise into very thin slices
  • 1 organic lemon cut crosswise into very thin slices (pick seeds out)
  • 50 grams flour (about 6 tbsp)
  • 50 grams corn starch (about 6 tbsp)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 8-10 tablespoons sparkling mineral water
  • 1/2 teaspoon hot smoked paprika
  • Sunflower oil, for frying

Yogurt sauce

  • 1/2 Yogurt
  • 1 clove of garlic, chopped
  • 2-3 tablespoons chopped cilantro
  • 1 tablespoon lime- lemon juice
  • 2 teaspoons Sriracha sauce
  1. Place ½ cup yogurt in to the food processor; add garlic, chopped cilantro, lime-lemon juice you collected when slicing lime and lemon and 2 tsp Sriracha sauce, mix and keep on the side
  2. Slice lime and lemon thinnest as possible, I used mandolin.
  3. For batter; mix flour, corn starch, baking powder, salt and hot smoked paprika.
  4. Add sparkling mineral water, start with 6-7 tbsp and add one by one after that, it has to look like pancake batter.
  5. Heat oil in large frying pan and fry lime and lemon for 2-3 minutes on each side or till they become crispy.
  6. Take them out and place on the paper towel.
  7. Serve with yogurt sauce.

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