Rebozados Calçots Recipe in Tempura

To prepare a calçots tempura you no longer need to leave home or go to an Emgourmet/Em restaurant because with this step -by -step step by step you can cook some bounces booked in egg tempura and flour to suck your fingers. I recommend that you add a hairy of dusty yeast so that the batter of the tempura of Calçots swells more and is better, and of course, do not forget to accompany them with their corresponding sauce. Don miss them!

Ingredients to make rebozed calçots in tempura:

1. To prepare these rebozed calçots in tempura, the first thing we have to do is remove the first layers that go with the earth, cut the peduncle and the green part above and wash them well.

2. Next, we put a pot with boiling water and a pinch of salt and we take it to a boil. Once the water begins to boil we scald the calçots about 2 or 3 minutes. Then we cover them with cold water to cut the cooking and finally drain them well.

3. Then we prepare the tempura for rebozados: in this case I have mixed the beaten egg, with the flour, the salt and a very cold water tad to obtain a tempura of calçots with a consistency similar to a clear bechamel, but you can also Add a teaspoon of yeast if you want the batter to swell more.

Trick: Reserve the tempura in the fridge until you are going to use it because it always has to stay cold.

4. Now we prepare a pan with plenty of oil and fry the rebozed balçots in eggs and flour on both sides. To get you even better, alume them at all in the hot oil of a fryer or a pan in such a way that they are completely covered and it is not necessary to turn them around.

5. Once the rebozed calçots are well made, we place them on a plate with absorbent paper to drain excess oil.

6. Finally, we present the rebozed calçots in the tempura on the dish we want and accompany them with calçots sauce or failing. A good benefit! And if you like calçots recipes, don miss the baked calçots or grilled calçots and prepare a great booted at home.