Lemon-Lime Tempura
Ingredients
- Lemon-lime tempura ⓘ
- 2 organic limes cut crosswise into very thin slices
- 1 organic lemon cut crosswise into very thin slices (pick seeds out) ⓘ
- 50 grams flour (about 6 tbsp) ⓘ
- 50 grams corn starch (about 6 tbsp) ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon sea salt ⓘ
- 8-10 tablespoons sparkling mineral water
- 1/2 teaspoon hot smoked paprika ⓘ
- Sunflower oil, for frying ⓘ
- Yogurt sauce ⓘ
- 1/2 Yogurt ⓘ
- 1 clove of garlic, chopped ⓘ
- 2-3 tablespoons chopped cilantro ⓘ
- 1 tablespoon lime- lemon juice ⓘ
Instructions
- Place 1/2 cup yogurt into the food processor; add garlic, chopped cilantro, lime-lemon juice you collected when slicing lime and lemon and 2 tsp Sriracha sauce, mix and keep on the side
- Slice lime and lemon thinnest as possible, I used the mandolin.
- For batter; mix flour, cornstarch, baking powder, salt and hot smoked paprika.
- Add sparkling mineral water, start with 6-7 tbsp and add one by one after that, it has to look like pancake batter.
- Heat oil in large frying pan and fry lime and lemon for 2-3 minutes on each side or till they become crispy.
- Take them out and place on the paper towel.
- Serve with a yogurt sauce.
Nutrition & Diet Analysis (per serving)
699
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).