- 400 g Jarlsberg®
- 1 red pepper
- 1 green pepper
- 1 zucchini
- 1 onion
- 2 litres vegetable oil for deep-frying
- 400 ml Kikkoman soy sauce
- 1 tsp wasabi powder
(You can also use store-bought tempura batter mix.)
- 400 ml flour
- 1 tsp salt
- 1 tsp brown sugar
- 1 tsp baking powder
- 450 ml ice-cold water (cold beer or white wine can also be used)
Mix soy sauce into the wasabi powder until you have a smooth paste. Thin with more soy sauce until you have the dip consistency you want.
Wash the vegetables and make sure to pat them fully dry. Slice the Jarlsberg® and the vegetables into rectangular pieces.
Combine the dry ingredients for the batter in a bowl and then whisk in ice-cold water until the batter is smooth.
Fill a large pot halfway with the oil and heat to 350°. Coat the vegetables in the batter and deep-fry until golden brown. Remove from the oil and drain on absorbent paper. Coat the Jarlsberg® pieces first in flour and then in the batter. Deep-fry until golden brown. Remove from the oil and drain on absorbent paper.
Serve with soy wasabi dip.