Pumpkin and Eggplant Tempura

Name: Pumpkin and Eggplant Tempura
Total time: 30 min
Yield: 4 Servings
Ingredients: 🎃 Pumpkin 200g (thin slices); 🍆 Eggplant 1 unit (sliced into rounds); Plain flour 100g; 🥚 Egg 1 piece; Cold water 100ml; Soy sauce As needed; Frying oil Generous amount

Cost $10, save $6

Source: Recommended by CookGo

30 Min
4 Servings
$10

Pumpkin and Eggplant Tempura

Cost $10, save $6

Source: Recommended by CookGo

30 Min
4 Servings
$10

INGREDIENTS

Vegetables
- 🎃 Pumpkin 200g (thin slices)
- 🍆 Eggplant 1 unit (sliced into rounds)
Batter
- Plain flour 100g
- 🥚 Egg 1 piece
- Cold water 100ml
Seasonings
- Soy sauce As needed
- Frying oil Generous amount

STEPS

Slice the pumpkin thinly and cut the eggplant into round slices.

Mix the plain flour, egg, and water to make the batter.

Dip the vegetables in the batter and deep fry them in heated oil.

NUTRIENTS

Per 1 serving

🔥

250

Calories

5g
Protein
20g
Carbs
14g
Fats

💡 Tips

Be careful not to overcook; remove once the color turns golden.Eating with soy sauce enhances the Japanese-style flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.