RADDISH TEMPURA -- is one of the easiest ways I prepare raddish,mostly freshly harvested from our organic garden...
Tempura is a Japanese dish made of thin slices or strips of seafood (the most popular being shrimp or 'ebi') or vegetables dipped in batter then fried in oil. Vegetable tempura is called 'yasai tempura'. Vegetables such as bamboo shoots, bell pepper, squash, carrots, eggplant, mushroom, okra, potato or camote can be made into tempura.
Tempura was introduced to Japan by Portuguese Jesuit missionaries in Nagasaki in the 15th century. The shogun at that time loved tempura.
The word 'tempura' refers to 'quattuor tempura' referring to the holy days when Catholics avoid red meat and instead eat fish or vegetables. The Portuguese actually learned the technique and recipe of dipping vegetable into batter and frying them, from Goa, India which was their colony at that time. So although tempura is as Japanese in name as sushi or sukiyaki, it was actually an adaptation of the Indian fried food called 'pakora'.
Tempura generally does not use breadcrumbs in the coating but here I'm using breadcrumbs.
2-3 pcs radish, sliced thin
1/2 c flour
1. In a bowl, put flour, salt and peppr. Add enough water to make a thin batter.
2. Dip the raddish slices into the batter, then roll in breadcrumbs. Fry until golden brown. Serve with ketchup or tempura sauce.
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