Summer vegetable vodka tempura with aïoli

Summer vegetable vodka tempura with aïoli

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

We created this while working on a bar snack, and this is the result: vodka and tonic batter! You could use gin, too, and the alcohol helps crisp it a lot. Make sure the oil is good and hot, though. The aïoli is easy to make, but you could also use shop-bought mayonnaise and add some finely crushed garlic to it.

Ingredients

Quantity Ingredient
100g courgette
100g aubergine
1 red pepper
1 yellow pepper
1 large red onion
vegetable oil, for deep-frying
coriander cress, to serve (optional)

For the batter

Quantity Ingredient
200g strong plain flour
1 x 7g sachet fast-action yeast
25ml vodka
175ml tonic water
pinch salt
pinch sugar

For the aïoli

Quantity Ingredient
4 garlic cloves
1 teaspoon salt
2 egg yolks
squeeze lemon juice
200ml vegetable oil

Method

  1. First, make the batter: whisk together all the ingredients in a large bowl until smooth.
  2. Cut the vegetables into batons.
  3. Make the aïoli. Crush the garlic with the salt. In a food processor, whizz together the egg yolks, garlic and lemon juice, then slowly drizzle in the vegetable oil until thick and emulsified. Set aside.
  4. Heat the oil in a deep-fryer to 160°C. Dip the vegetables in the batter and deep fry for 2–3 minutes, until crisp and golden. Remove and drain on kitchen paper.
  5. Season the vegetable tempura with salt and pepper, scatter with coriander cress, if using, and serve with the aïoli.
Tags:
James Martin
Saturday Kitchen
quick meals
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