Rebozados
The Spanish version of Tempura (page 91), this produces a much thicker crust. It is most often made with shrimp, but you can use any seafood or vegetable or even bits of meat. It’s a simple but super flavorful frying technique. In much of Spain, olive oil is used for deep-frying, and it’s good; furthermore, it has become so inexpensive that it’s no longer impractical. But you can use a neutral oil, like corn or vegetable oil, if you prefer.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Beat the eggs with 1/4 cup water and the extra virgin olive oil. Stir in the parsley, saffron, baking soda, salt, cayenne, and flour until you have a smooth batter. Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium-high to 350°F (a drop of the batter will sizzle energetically but not violently).
Step 2
Fold the shrimp into the batter, then transfer them to the oil one at a time with tongs or a spoon, working in batches. Cook until golden brown and puffed, about 4 minutes. Repeat with the remaining shrimp.
Step 3
Drain on paper towels and serve immediately with lime wedges.
Vegetable Rebozados
Step 4
Substitute 1 pound vegetables, like broccoli, cauliflower, or chard, cut into bite-sized pieces, for the shrimp.
