Vegetable tempura

Vegetable tempura

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

If you’re ever struggling to get anyone to eat more vegetables, dipping them in batter is bound to do the trick! These light and crispy tempura are a perfect appetiser or snack. You can use almost any type of vegetable; this is a great way to make sure leftovers are used up at the end of the week.

For the dipping sauce (optional)

Ingredients

Quantity Ingredient
3 tablespoons japanese soy sauce
1 tablespoon mirin

For the vegetables (80g of any of the following count as one portion) choose from:

Quantity Ingredient
asparagus
or aubergine
or baby sweetcorn
or broccoli florets
or carrot
or cauliflower florets
or chinese leaf
or courgette
or mushroom
or parsnip
or spring onions

For the batter and to fry

Quantity Ingredient
flavourless vegetable oil, to deep-fry
100g plain flour, plus more to coat
40g cornflour
1/2 teaspoon baking powder
1/2 teaspoon salt
200-225ml very cold sparkling water
2 ice cubes

Method

  1. First make the dipping sauce (if using) by mixing the ingredients. Set aside.
  2. Slice the vegetables into 5mm slices, or chunks, as appropriate to their shape.
  3. Heat the oil for deep-frying in a small saucepan to 180°C, using a cook’s thermometer. Be careful to keep an eye on it while making the batter.
  4. You need to make the batter immediately before you intend to fry. Place the flours, baking powder and salt in a bowl. Slowly add the water, mixing lightly with a pair of chopsticks, until you have the consistency of single cream. It’s important not to over-mix as you don’t want to activate the gluten (and don’t worry about any lumps that remain). Add a couple of ice cubes to the batter and sit the mixture over a bowl of iced water (it’s important that the batter remains cold).
  5. When you are ready to fry, place a couple of tablespoons of plain flour in a bowl and use this to coat the vegetables lightly before dipping in the batter (it helps the batter to stick). Fry in the hot oil until lightly golden.
  6. Drain on kitchen paper while you quickly cook the remaining vegetables. Serve with the dipping sauce (if using).
Tags:
Healthy
five a day
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