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Japanese deep-fried vegetables

Recipe from: 6/23/1999 12:00:00 AM

Ingredients 15
Servings 4
Time 20 mins


  • 2
    jumbo egg yolks
  • 400
    ice-cold water
  • 200
    cake flour
  • 1
    large beetroot, peeled and thinly sliced
  • 1
    large red sweet pepper, cored, seeded and thickly sliced
  • 1
    red onion, quartered
  • 1
    medium aubergine, quartered
  • 8
    small baby marrows, halved lengthways
  • sunflower oil for deep frying
  • 2
    jumbo egg yolks
  • pinch salt
  • 300
    extra-virgin olive oil
  • 30
    lemon juice
  • 30
    wasabi powder


15 mins
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.

Read more on: deep-fry  |  eggs

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