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Submitted by Hidemi Walsh
Kakiage style tempura with cilantro and garbanzo beans seasoned with cumin, coriander, turmeric, garam masala and kosher salt. For dipping sauce, I made with lemon juice, lime juice, Greek yogurt, olive oil, kosher salt and black pepper. Crispy, crunchy and exotic flavored kakiage tempura and creamy citrusy dipping sauce.
1.5 cups packed roughly chopped fresh cilantro
1/2 cup canned garbanzo beans, rinsed and drained
1/3 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/4 teaspoon kosher salt
1/3 cup water
canola oil to fry tempura
1/2 teaspoon lemon juice
1/2 teaspoon lime juice
1/2 cup Greek yogurt, plain
1 teaspoon olive oil
kosher salt and black pepper to taste
In a large bowl, put cilantro and garbanzo beans, and mix to combine.
Make tempura batter. In another bowl, mix together all-purpose flour, cornstarch, water and salt (don’t over mix). Put the batter into the cilantro mixture bowl and mix just to combine.
Heat enough canola oil to fry tempura in a deep heavy skillet or wok (about 1-inch) over medium heat.
Work in batches. When the oil gets hot, take about 1/4 cup of the cilantro mixture with a slotted spoon and drop into the hot oil. Add a couple of more mixture but not crowded. Fry until golden brown and crisp. Turn and fry the other sides until golden brown and crisp. Drain on paper towels lined plate. Repeat this until all cilantro mixture is fried (adding more oil if necessary). You should make about 12 tempura.
Make dipping sauce. Put all ingredients for the dipping sauce in a medium bowl and mix to combine.
Serve tempura with the dipping sauce
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