Vegetable kakiage

Step 1. Kakiage

1. Wash the French beans and remove the tails. Thinly slice the onion.
2. Cut up the broccoli.
3. Dilute the tempura flour in the cold water in a bowl. Mix all the chopped vegetables in a salad bowl.
4. Sprinkle 1 tablespoonful of tempura flour and mix everything. Pour in the previous preparation, then gently mix everything.
5. Heat the oil to 170°C. Using a large spoonful of the preparation, form pancakes of the desired size, which you slide around in the oil. Cook for 5 min and drain on paper towel.

Step 2. Datterino Tomato Reduction

1. In a saucepan, brown the garlic in 1 tablespoonful of olive oil, add the tomatoes and leave to cook for 5 min; add salt and pepper.
2. Add the sugar and leave to caramelize for 10 min.
3. Mix everything and put the mixture back into the saucepan, leave to reduce on a low heat for 20 min and then leave to cool.

Step 3. Plating-Up

Put the kakiages on a plate, serve the sauce in a ramekin on the side