TEMPURA DE "PEIXINHO DA HORTA" | COZINHA FOOD NETWORK

Rinse the peixinho da horta leaves under cold water and pat them dry with a paper towel.

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.

Gradually add the cold water to the dry ingredients, whisking until the batter is smooth and slightly thick.

Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 180°C (350°F).

Dip each peixinho da horta leaf into the batter, ensuring it is fully coated.

Carefully place the battered leaves into the hot oil, frying in batches to avoid overcrowding.

Fry for about 2-3 minutes or until the tempura is golden and crispy, turning occasionally.

Remove the tempura from the oil and drain on paper towels to remove excess oil.

Serve hot with a dipping sauce of your choice, such as soy sauce or ponzu.

Spice Level:

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