Tempura de carotte et oignon | Crayon Mandarine Cannelle

Carrot and Onion Tempura | Tangerine & Cinnamon Food Crayon

Carrot and Onion Tempura, lemon sour cream
Receipe by Jean-Philippe Desjardins

- 2 carrots julienned
- 1 little onion
- 1 egg
- Flour
- Frozen water
- Frying oil
- 1/2 cup of sour cream
- 1/2 lemon (juice and zest)
- 2 tablespoone of sugar

1. Blanching the lemon zest in boiling water. Drain and repeat the operation twice
2. Add the lemon juice and the sugar
3. Cook at low temperature until the zest is translucent
4. Chill and mix with sour cream. Season as you like
5. Mix the vegetables, the egg, a piece of flour and water in equal quantity. There should be just enough flour and water to link the ingredients.
6. Heat the oil at 180°Celsius at put a little quantity of Tempura mix in it.
7. Drain and serve with the lemon sour cream and a few shavings of Tangerine & Cinnamon Food Crayon

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