What are the similarities and differences between the Japanese Tempura and Peixinhos da Horta?

Sure, here are the similarities and differences between Japanese Tempura and Peixinhos da Horta:

Similarities:

1. Both dishes are types of fritters, meaning they are both coated in batter and deep-fried.
2. They both have a light, crispy texture.
3. Both can be made with a variety of ingredients, including vegetables and seafood.

Differences:

1. Origin: Tempura is from Japan, while Peixinhos da Horta is from Portugal.
2. Batter: Tempura batter is typically made with cold water and wheat flour, sometimes with the addition of eggs, baking soda or baking powder, starch, oil, or spices. On the other hand, the batter for Peixinhos da Horta is traditionally made with wheat flour, water, and eggs, and it's often flavored with parsley and garlic.
3. Ingredients: While Tempura can be made with a variety of ingredients, it's most commonly made with seafood and vegetables like shrimp, squid, bell pepper, sweet potato, and eggplant. Peixinhos da Horta, however, is traditionally made with green beans.
4. Serving: Tempura is often served with a dipping sauce called tentsuyu made from dashi, mirin, and soy sauce, and grated daikon. Peixinhos da Horta is typically served as is, without a dipping sauce.
5. Cultural significance: Tempura is a common part of traditional Japanese cuisine and is often served in special tempura restaurants, as part of a bento box, or as a topping on soba or udon noodles. Peixinhos da Horta is a traditional dish in Portuguese cuisine, often eaten during the Holy Ghost Festival.