Tempura de alcachofas

Artichoke tempura

artichoke tempura
 
artichoke tempura
 
artichoke tempura
 
artichoke tempura
 

La tempura es una clase de fritura introducida en Japón en el siglo XVI por los misioneros portugueses. Se supone que el nombre tempura proviene del portugués “temporas” que significa “Cuaresma”.
La pasta de tempura puede llevar huevo o no, lleva también harina y agua fría, mejor agua con gas. Debe comerse recién frito para que esté bien crujiente y se prepara con cualquier tipo de verdura u hortaliza, también se hace tempura con pescado o marisco. Se debe freír en abundante aceite vegetal a la buena temperatura para que el aceite no se queme. Yo no uso freidora (no tengo), prefiero un cazo pequeño con bastante aceite y voy friendo poco a poco, en este caso sólo varias hojas de alcachofa cada vez para que no se peguen y queden muy crujientes. Aunque a la tempura normalmente no se le pone, he remplazado el huevo por una pizca de cúrcuma para darle un tono de color dorado.
La tempura de alcachofas se hace con las hojas más tiernas, las que se pueden comer enteras porque no tienen fibras muy gruesas. Se pueden aprovechar las hojas gruesas y el tronco para hacer caldo de verduras, el agua de hervir las alcachofas es buena para mejorar el funcionamiento del hígado y la vesícula.
No sé cuántas alcachofas nos hemos comido en estas dos últimas semanas, entre ocho y diez kilos. Es una hortaliza muy saludable y ahora es la temporada, así que hay que aprovechar.
A pesar de ser un frito, la tempura posee una consistencia muy ligera lo que permite realmente apreciar el gusto de cada ingrediente que queda cocido justo al dente, su textura queda crujiente hace que sea un verdadero placer al degustar.

The tempura is a class of frying introduced in Japan in the sixteenth century by Portuguese missionaries. It is assumed that the name tempura comes from the Portuguese “temporas” which means “Lent”.
The tempura batter can be with egg or not, has also flour and cold water, sparkling water is better. It must be eaten freshly fried to get crispy and it is usually prepared with any type of vegetable, also it is made tempura with fish or seafood. It should be deep frying with vegetable oil with the good temperature, the oil must not burn. I do not use a fryer (I have not), I prefer to use a small saucepan with enough oil and frying slowly, only several artichoke leaves each time to prevent sticking and to remain every bite very crisp. Although the tempura usually does not contain turmeric, I replaced the egg by a pinch of turmeric.
The artichoke tempura is made with most tender leaves, which can be eaten whole because they have not very thick fibers. You could use thick leaves and trunk to prepare a vegetable broth, the artichokes boiling water is very good for improving the functioning of the liver and gallbladder.
I do not know how many artichokes we have eaten at home in the last two weeks, eight to ten kilos. It’s a healthy vegetable with low calories and now it is high season for them.
Despite being a fried, tempura has a very light consistency allowing truly appreciate the taste of each ingredient because they are cooked just al dente, its texture is crunchy and makes it a pleasure to taste.

 

 

Receta

Ingredientes:
(Para dos personas)

    Una alcachofa
    4 cucharadas de harina para tempura (mezcla de harina de trigo y de maíz)
    Un vasito de agua con gas
    Una pizca de sal
    Una pizca de cúrcuma

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For two persons)

    an artichoke
    4 tablespoons tempura flour (mixture of wheat flour and corn)
    A glass of sparkling water
    A pinch of salt
    A pinch of turmeric

Directions:

  1. In a bowl, mix the flour with the soda water, add a pinch of salt and a pinch of turmeric, stir with a fork until the dough does not contain lumps. The texture should be light as a liquid custard.
  2. Use tender leaves of the artichoke, you shall remove the thicker ones or those with color green because they have too much fiber and they will not be very pleasant to eat. The dish you see in the photo is the result of a single artichoke.
  3. Soak dried artichoke leaves in tempura. I have not add lemon to the artichoke because then the oil will splash too much. It is better that the leaves are completely dry.
    Putting heat mild vegetable oil (rapeseed, sunflower, olive oil). Insert a leave of artichoke to verify when the oil is hot enough to start frying (the oil shall boil around the leave). Go frying the leaves slowly to prevent them from sticking together.
  4. When the artichoke tempura is well browned put them on top of paper towels. When you have fried a few of them sprinkle a little salt. Remember if you add the salt once cooked take less salt.


 

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Comments - Comentarios
  • carmen

    Delicioso, me parece una manera estupenda de preparar las alcachofas y conseguir que los menos aficionados a ellas las coman.

    Con tu permiso tomo nota de la receta.

    Gracias, Carmen

  • Es un placer compartirla con vosotros. Saludos. Ana

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