Tempura Zucchini With Purslane Salad
Serving : 4 Servings
Ingredients
- 4 zucchinis,
- 1 bunch of purslane, chopped,
- 2 cups of plain yoghurt,
- 2 cloves of garlic,
- Salt to taste,
- Vegetable oil for frying
For the coating sauce;
- 1/2 cup cold water,
- 1/2 cup flour,
- 1 egg,
- Salt to taste,
- 1/2 teaspoon black pepper.
Preparation
- In a deep bowl combinethe chopped purslane, yoghurt, crushed garlic and salt together and mix well,
- Peel and slice the zucchinis,
- Heat oil in a saucepan,
- Mix the flour, salt and pepper in a bowl for coating sauce,
- Add egg and beat,
- Add water and beat until well mixed (may be lumpy),
- Dip the pumpkins in the coating sauce and place in the oil as soon as possible,
- To prevent sticking to each other, check with a fork, fry them lightly both sides, and remove in a strainer,
- Place yoghurt salad into four plates,
- Place the tempura zucchinis on top of the salad,
- You can pour hot sauce over.
Bon Appetit...