天ぷらと言えば、エビ、キス、蓮など王道の具材がありますが、正直なんでも天ぷらにすれば旨い。
今回主に紹介するのは、ズッキーニと大根の皮です。
ズッキーニは天ぷらにすると中がトロトロの絶品野菜天になります。
大根の皮はかつらむきで少し厚めに剥いた皮を使用します。サクッとした触感とジューシーさが美味しいです。
ズッキーニと大根の皮の天ぷらのレシピ
| 材料 | 分量 |
| コツのいらないてんぷら粉 | 適量 |
| 水 | 適量 |
| ズッキーニ | 1/2本 |
| 大根の皮 | 適量 |
| その他具材 | 適量 |
ズッキーニと大根の皮の天ぷらの作りかた。
①ズッキーニは2,3cm幅の輪切りにします。少し厚い方がジュワっとして美味しい。
②大根はかつらむきにして、少し皮に大根の身を残す。
③天ぷら粉を付けて、180°で揚げる。
トロっトロのズッキーニの天ぷらは塩で食べるとじゅわっと旨味が溢れて絶品です。
大根の皮はたっぷりの大根おろし汁で頬張ればジューシーさと甘味が口の中に広がります。
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