Japanese deep-fried vegetables

Fairlady
4 servings Prep: 20 mins, Cooking: 15 mins
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Eggs

By Food24 November 03 2009
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Ingredients (14)

2.00 eggs — jumbo, yolks only
400.00 ml water — ice-cold
200.00 g flour — cake
1.00 beetroot — large, peeled and thinly sliced
1.00 red pepper — large, deseeded and sliced
1.00 red onion — quartered
1.00 aubergine — medium, quartered
8.00 courgettes — halved lengthways
sunflower oil — for deep frying
WASABI AOLI
2.00 eggs — jumbo, yolks only
salt — pinch
300.00 ml olive oil — extra virgin
30.00 ml lemon juice
30.00 ml wasabi — powder
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Method:

AÏOLI: Place egg yolks and salt in a bowl. Slowly whisk in drops of olive oil until you’ve used half. Gently trickle in remaining oil, still whisking. Add lemon juice and wasabi and whisk well. Refrigerate until needed.
VEGETABLES: Heat oil.
Place egg yolks in a mixing bowl, add water and flour and mix to a smooth batter. Dip prepared vegetables into batter and drop into hot oil. Cook until crisp and golden.
Drain on absorbent paper and serve hot with wasabi aïoli.



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