japanesevegetarianvia groq
Cucumber Tempura Flatbread
A crispy Japanese-inspired flatbread topped with a refreshing cucumber tempura.
⏱25 min🍽2 servings📊medium
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Ingredients
- ●1 Flatbread1 1/2 inches in diameter
- ●1/2 Cucumberthinly sliced
- ●1 cup All-purpose flourfor tempura coating
- ●2 tablespoons Cornstarchfor tempura coating
- ●1/2 cup Vegetable oilfor frying
- ●2 tablespoons Soy saucefor dipping
- ●1 tablespoon Rice vinegarfor dipping
- ●1 tablespoon Grated gingerfor dipping
- ●1 tablespoon Sesame seedsfor garnish
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Instructions
- 1
Heat vegetable oil in a deep frying pan to 350°F (180°C).
- 2
In a bowl, mix together flour and cornstarch.
- 3
Dredge cucumber slices in the flour mixture, shaking off excess.
- 4
Fry the tempura coated cucumber slices in batches until golden brown.
- 5
Drain the tempura on paper towels.
- 6
Preheat a grill or grill pan to medium-high heat.
- 7
Grill the flatbread for 2-3 minutes on each side, until crispy.
- 8
Serve the grilled flatbread topped with tempura cucumber slices.
- 9
Dip the flatbread in a mixture of soy sauce, rice vinegar, and grated ginger.
- 10
Garnish with sesame seeds.