Lemon-Lime Tempura

Name: 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; 2 teaspoons Sriracha sauce

16 ingredients

7 steps

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
2 teaspoons Sriracha sauce

Directions

1

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
2

Slice lime and lemon thinnest as possible, I used the mandolin.
3

For batter; mix flour, cornstarch, baking powder, salt and hot smoked paprika.
4

Add sparkling mineral water, start with 6-7 tbsp and add one by one after that, it has to look like pancake batter.
5

Heat oil in large frying pan and fry lime and lemon for 2-3 minutes on each side or till they become crispy.
6

Take them out and place on the paper towel.
7

Serve with a yogurt sauce.