Tempura of Sage and Zucchini

In Japan, tempura is immensely popular. Vegetables, crustaceans or possibly fish, dipped in an exceptionally light batter and fried in gently simmering oil, where they remain pale, but become deliciously crispy. Especially good restaurants that specialize in tempura (emphasis on the last syllable) are considered insider tips, and you are willing to spend a lot of money to get a coveted seat at the tempura counter.

There one sits at a kind Essbar around the cook, who has nothing else to lay, than the at the most ten guests at its counter with freshly baked Schmankerl to supply. Directly from the hot cooking pot without long ways on the spot to the guest.

The dough for it he stirs always another time freshly.

Important namely for the fragrant crispness Is its heat: Ice cold must be the dough! It is also astonishing that even in such a tempura restaurant, where many fat pots boil down, there is no smell of it.

This is only partly due to the good fume hood. More to the fact that the fat is kept scrupulously clean And changed twice a day. Prepare: Quickly mix the ingredients for the dough.

It is not at all important that everything is really stirred together smoothly, it can be quiet visible islands of flour, the main thing that the dough remains ice cold. Best, For safety, add an ice cube or two! Prepare: Cut the zucchini diagonally into half-centimeter-thin slices.

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