Tumbet from Majorca, a Balearic crispy tapa

Tumbet is a healthy and delicious Spanish tapa made from Mediterranean oven-roasted vegetables fried in crispy tempura on skewers —what is there not to love?

Tumbet from Majorca covered in Tempura

Credit Alberto Conde Kitchen in the Med

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What I Like About this Recipe

It is a step up in simple but more sophisticated cuisine, perfect for improving our cooking skills.
It involves tempura, and who doesn´t love tempura.
It is a healthy way to incorporate vegetables into your diet.
It looks great on the plate.

What is this recipe?

This is a simple and flavorful dish made by roasting Mediterranean vegetables and then frying them in a cold batter to cover them with a tempura coating.

Tumbet from Majorca covered in Tempura Ingredients

Credit Alberto Conde Kitchen in the Med

Where does it come from?

Tumbet is a traditional dish from the island of Majorca (Mallorca), part of Spain’s Balearic Islands. Its origins date back to the 16th century.

Ingredients

Tumbet from Majorca covered in Tempura Prep

Credit Alberto Conde Kitchen in the Med

1 Eggplant
1 Zucchini
1 Red Bell Pepper
1 Green Bell Pepper
2 Potatoes
Two tablespoons of tomato sauce
One tablespoon of aioli
Tempura
Salt

Tumbet from Majorca covered in Tempura Oven Roasted Veggies

Credit Alberto Conde Kitchen in the Med

Instructions

First, slice the potatoes, zucchini, and eggplant into thin, broad slices.

Slice the peppers into strips.

Heat oil in a skillet and toss in the chopped veggies. Remove them when they are “all dente, ” meaning they are firm when you bite them. Season with salt.

Preheat the oven to 350ºF or roughly 175ºC.

Place a square cooking or baking mold/form on a tray and layer it with the sliced potatoes, zucchini, eggplant, and peppers. Bake for 35 minutes at 350ºF or 175ºC.

Remove from the mold and cut into smaller squares. Ensure they are small enough for a bite. That will make them easy to handle and eat.

Cut two thin strips of zucchini and place them in a cross shape. In the center, put the baked veggie squares. Fold the zucchini over the veggies to make a little packet. Use a toothpick or a wooden skewer to keep it together.

Next, coat it with tempura mix and fry it in hot oil.
Plate it up, decorating the plate with a spoonful of aioli and another of tomato sauce. Finish by placing the skewer in the center and serve.

Tumbet from Majorca covered in Tempura, Veggies Out of the Mold

Credit Alberto Conde Kitchen in the Med

How to Make Tempura Batter

Making tempura batter seems counterintuitive to other types of batter for frying. There are three vital points you cannot avoid:

Use low-protein flour, like baking flour or dedicated tempura flour. If you can’t get them, use regular flour, but replace one-third of the quantity with corn starch, potato, or rice flour. The point is to prevent the batter from developing much gluten.
If possible, everything must be icy, including water, flour, and utensils.
Do not whisk the batter energetically. Tempura needs to be mixed, not whisked. If there are a few lumps, that is perfectly fine. Always make the batter just before frying. So, let’s get on with it.

Start by sifting the flour into a mixing bowl. Sifting helps to aerate the flour, resulting in a lighter and crispier batter.

In a separate bowl, beat the egg lightly.

Add the ice water to the beaten egg and mix well. Ensure the water is icy, and you can add ice cubes to keep it chilled.

Slowly pour the egg and water mixture into the flour, stirring gently with chopsticks or a fork. It’s important not to overmix the batter; some lumps are okay. Overmixing can lead to a dense and tough coating.

If you want an extra crispy batter, add a tablespoon of cornstarch to the flour before mixing the wet ingredients.

Once the batter is mixed, it’s ready to use immediately. Dip your ingredients into the batter right before frying for the best results.

Fry your battered ingredients in hot oil (350-375°F or 175-190°C) until golden brown and crispy. Do not overcrowd the fryer, as this can lower the oil temperature and result in soggy tempura.
With a slotted spoon, a spider, or a similar utensil, remove the tempura from the oil and place them on a wire rack or paper towels to drain any excess oil.

Fun Fact: Tempura did NOT Originate in Japan

Portuguese traders in the 16th century introduced tempura to Japan during the Portuguese and Spanish exploration and trade with Asia. Some say the word “tempura” derives from the Portuguese word “tempero,” which means seasoning or condiment.

Tumbet from Majorca covered in Tempura, Skewers before the Tempura Batter

Credit Alberto Conde Kitchen in the Med

Suggestions for Serving

Serve alongside other tapas or mezze for a varied meal.

Place aioli and tomato sauce on the plate as dips.

Tips and ideas

Experiment with different sauces and dips.
Use it as a great side dish to accompany an excellent meat cut or fish.

Tumbet from Majorca covered in Tempura

Credit Alberto Conde Kitchen in the Med

Tumbet FAQ

1. What is Tumbet?
Tumbet is a traditional Majorcan (Spanish) vegetable dish made from layers of fried eggplant, zucchini, red bell peppers, and potatoes, all topped with a rich tomato sauce.

2. Is Tumbet served hot or cold?
Tumbet is typically served hot as a main or side dish, but it can also be enjoyed at room temperature.

3. Can Tumbet be served with meat?
While Tumbet is traditionally a vegetarian dish, it can be served with fish, cod, sea bass, or meat like pork or chicken.

4. Is Tumbet gluten-free?
Tumbet is naturally gluten-free since it consists of vegetables and tomato sauce.

5. What vegetables are used in Tumbet?
The classic vegetables used in Tumbet are eggplant (aubergine), zucchini (courgette), red bell peppers, and potatoes.

6. How do you cook the vegetables in Tumbet?
Traditionally, the vegetables are fried separately before being layered in a casserole and topped with tomato sauce. However, for a healthier version (like this recipe), you can roast or grill the vegetables instead.

7. Can I make Tumbet in advance?
Yes, Tumbet can be made in advance and reheated when ready to serve. The flavors often deepen as the dish sits, making it even more flavorful the next day.

8. What is the difference between Tumbet and Ratatouille?
Both dishes feature similar vegetables, but Tumbet is distinguished by its preparation method. In Tumbet, the vegetables are fried individually and layered, whereas in ratatouille, the vegetables are often stewed together.

9. Is Tumbet a healthy dish?
Tumbet can be a healthy option, as it is primarily made from fresh vegetables, providing fiber, vitamins, and antioxidants. To reduce calories and fat, roast or bake the vegetables instead of frying them.

10. How is Tumbet typically served?
It can be a main dish, a tapa, or a side dish. In traditional Majorcan meals, it’s often accompanied by bread and sometimes paired with fish or meat. In this recipe, I covered in tempura, so no bread is needed.

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