Tired of throwing away those beautiful beet tops? Prepare to be amazed by a Japanese-inspired culinary magic trick that transforms humble beet greens into a crispy, golden delicacy that will make your taste buds dance! This unexpected tempura recipe turns what most people consider kitchen scraps into a restaurant-worthy appetizer that's not just delicious, but also incredibly easy to make. Get ready to impress your friends and family with a dish that's as nutritious as it is irresistibly crunchy!
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 bunch beet greens, washed and dried
- 1 cup all-purpose flour
- 1 cup cold water
- 1 teaspoon baking powder
- Vegetable oil for frying
- Salt to taste
Instructions
- Begin by preparing the beet greens. Rinse the beet greens under cold water to remove any dirt or grit. Pat them dry with a clean kitchen towel or paper towels. Trim any tough stems if necessary, and set aside.
- In a medium mixing bowl, combine 1 cup of all-purpose flour and 1 teaspoon of baking powder. Mix well to ensure that the baking powder is evenly distributed throughout the flour.
- Add 1 cup of cold water to the flour mixture. Stir gently with a whisk or chopsticks until just combined. Be careful not to overmix; a few lumps are fine. The batter should be light and slightly thick.
- In a deep frying pan or a heavy-bottomed pot, pour enough vegetable oil to submerge the beet greens, about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
- While the oil is heating, sprinkle a pinch of salt over the prepared beet greens to season them lightly.
- Once the oil is hot, dip each beet green into the batter, ensuring it is fully coated. Allow any excess batter to drip off before carefully placing the battered greens into the hot oil.
- Fry the beet greens in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes or until the batter is golden brown and crispy. Use a slotted spoon to gently turn the greens halfway through cooking for even frying.
- Once cooked, remove the tempura fried beet greens from the oil and place them on a plate lined with paper towels to absorb any excess oil. Season with a little more salt to taste while they are still hot.
- Repeat the frying process with the remaining beet greens and batter until all are cooked.
- Serve the tempura fried beet greens immediately while they are still hot and crispy. They can be enjoyed on their own or with a dipping sauce such as soy sauce or tentsuyu (a traditional tempura dipping sauce).
Tips
- Keep your batter cold: Use ice-cold water to create a lighter, crispier tempura coating. The temperature shock helps create those signature delicate, airy batter flakes.
- Don't overmix the batter: Lumpy batter is your friend! Overmixing will develop gluten and create a heavy, dense coating instead of a light, crisp shell.
- Check oil temperature: A precise 350°F is crucial. If the oil is too cool, your tempura will be greasy; too hot, and it'll burn before cooking through.
- Drain excess oil: Always let your fried greens rest on paper towels to absorb extra oil and maintain that perfect crispiness.
- Serve immediately: Tempura is best enjoyed right after cooking when it's at its crunchiest and most flavorful.Pro tip: Experiment with dipping sauces like soy sauce, ponzu, or a spicy mayo to elevate these crispy beet greens to the next level!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
