Ingredients

• 500g mixed veg, e.g. carrots (in sticks), runner beans (sliced), courgettes (sliced), aubergine (in sticks), onion (in eigths), peppers (sliced), beetroot (in eigths) - use whatever you've got left!
• 200g plain flour
• large pinch of salt
• 300ml ice cold water - ideally sparkling
• Oil for deep frying

Note: no egg in the batter

Method

1. xMix the flour and the water together with the salt. Use a whisk to remove any big lumps, but don't worry about smaller lumps.
   
   
2. Heat the oil in a wok or deep fat fryer until it reaches 180 degrees C.
   
   
3. Cut the vegetables into slices or chunks - not too thick or they won't cook, not too think or they'll be mushy!
   
   
4. Dry the vegetables with kitchen paper - the batter sticks better when they're really dry. Dip each slice in the batter and then immediately put in the wok.
   
   
5. Keep going until you have a full wok, one layer deep.
   
   
6. Cook for 2 minutes, then turn the vegetables. Continue to cook until the batter is lightly browned.
   
   
7. Use a slotted spoon to remove the bananas from the wok and drain on kitchen paper.

Time From Cupboard-To-Table

Notes & Variations on Vegetable Tempura

I am yet to find a vegetable that doesn't work as tempura. It even works with beetroot!

My favourite is courgette - crispy tempura batter on the outside, soft, juicy courgette on the inside!

Want to try it with fruit? Try tempura bananas! Serve with blackberry & apple syrup - incredible!

Veg Box Recipes Newsletter