| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 10g | 1g | 23g |
| sugars | fibre | protein | salt |
| 1g | 1g | 4g | 0.4g |
When I first came across Spiny Amaranth, I was immediately intrigued by its potential. This hearty, leafy green has roots in various culinary traditions worldwide, yet it often gets overshadowed by more popular greens. The Spiny Amaranth Tempura recipe is my way of honoring this unsung hero while offering a delicious, crispy dish that’s perfect for dipping into a variety of sauces.
Rediscovering the Ordinary
As someone who grew up in Texas, my palate was shaped by bold, robust flavors, often featuring local and seasonal produce. Spiny Amaranth might not be as ubiquitous as kale or spinach, but it has a unique, earthier taste that I love. Transforming it into tempura is a fantastic way to highlight its natural flavor while adding an exciting crunch.
Health Benefits
The great thing about Spiny Amaranth leaves is that they are packed with nutrients. They are rich in vitamins A, C, and K, not to mention calcium and iron. Compared to other leafy greens, amaranth is also an excellent source of protein, making it a stellar addition to vegetarian and vegan diets. When you combine these greens with a light tempura batter, you’re not just creating a tasty snack; you’re also ensuring you’re getting a nutritional boost.
Similar to other vegetable tempura dishes you might be already familiar with, such as sweet potato or zucchini tempura, Spiny Amaranth Tempura is a delightful addition to any meal. It pairs beautifully with a variety of dipping sauces—think soy-based sauces, tangy ponzu, or even a spicy aioli for a modern twist.
One of my favorite ways to serve this is alongside a fresh, colorful salad or a warm bowl of miso soup. The balance of textures and flavors turns an ordinary meal into something special. Alternatively, if you’re hosting a party, these tempura leaves make a fantastic, somewhat unexpected appetizer that will inevitably spark conversation.
For those eager to try more unique greens, I highly recommend looking into the benefits and culinary uses of Spiny Amaranth. Websites like WebMD and The Spruce Eats offer insightful information on why this leafy green deserves a spot in your kitchen. Sometimes, rediscovering the ordinary can lead to the most extraordinary culinary experiences.
What You’ll Need
- 2 cups Spiny Amaranth leaves, washed and dried
- 1 cup All-Purpose Flour
- 1 cup Cold Water
- 1 large Egg, lightly beaten
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- Vegetable Oil for frying
Method
Step One
In a medium bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Mix well to ensure the dry ingredients are evenly dispersed.
Step Two
Add the lightly beaten egg and cold water to the dry mixture. Stir gently until the batter is just combined. Be careful not to overmix; it’s fine if the batter is a little lumpy.
Step Three
Heat vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be about 2 inches deep to ensure the tempura can float and cook evenly. Heat until the oil reaches around 350°F (175°C).
Step Four
Dip each Spiny Amaranth leaf into the batter, coating it evenly. Shake off any excess batter back into the bowl.
Step Five
Carefully place the battered leaves into the hot oil, a few at a time. Fry until they are golden brown and crispy, about 1-2 minutes per side. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy tempura.
Step Six
Using a slotted spoon or tongs, remove the fried leaves and place them on a plate lined with paper towels to drain any excess oil.
Step Seven
Repeat the frying process until all the leaves are cooked. Serve the Spiny Amaranth tempura hot, optionally with a dipping sauce of your choice. Enjoy!
