Bellaverde® Tempura

Time required to cook:
Less than 30 mins

Download this recipe



  1. Put a pot with water on the burner and bring the water to a boil.
  2. Scald bellaverde ® for 5 minutes. Then place it in a bowl with cold water. Drain, slice in half lengthwise and put aside.
  3. Mix the soy sauce well with the sugar. Marinate the bellaverde ® in the mix for 1 hour.
  4. In a bowl, combine the wheat flour and the cornstarch with the baking powder and put aside until the very end.
  5. Heat sunflower oil (at least 3 cm deep) in a fryer.
  6. When the oil is hot, mix the flour and very cold sparkling water, stirring carefully so that the gas is not lost. Lumps are to be expected.
  7. To fry, dip the bellaverde ® pieces in flour to dry them. Then dip them in the cold tempura mix and the hot oil to brown them lightly.
  8. To find out the temperature of the oil, drop a bit of tempura in it. It should swell and rise before it touches the bottom.

Not suitable for freezing