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Variety of Vegetables in Tempura made of Quely Picada Ajo y Perejil, with mayonnaise



For the tempura

Mix all the ingredients together with a hand blender and leave to stand.

For the vegetables

Cut up all the vegetables, fry them lightly in a little oil in the frying pan, remove them and leave them to cool. Heat the oil, dip the vegetables in the tempura mixture and fry them. Drain and set aside.

Assembly of the dish

Place the vegetables in tempura on one side of the plate, and on the other a little mayonnaise.

Decorate with chopped chives.

Products Quely used in this recipe:

Receta Quely

For the vegetables

  • 20 g. fennel root
  • 35 g. marrow
  • 35 g. aubergine
  • 25 g. carrot
  • 25 g. green pepper
  • 25 g. red pepper
  • 25 g. green asparagus
  • 30 g. pumpkin
  • 30 g. mange tout
  • 50 g. mayonnaise
  • Sunflower oil for frying

For the Quely tempura

  • 1 egg
  • 125 g. flour
  • 50 g. Quely Picada biscuit crumbs with garlic and parsley
  • 150 ml. cold water

For the decoration

  • Chopped chives

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