Perfect Vegetable Tempura
Perfect Vegetable Tempura



  • 100g mix of aubergine, courgette, broccoli, red
  • pepper and other firm vegetables, cut into bite-size pieces
  • Oil for deep frying
  • For the Tempura Batter
  • 85g flour
  • 1 tbsp cornflour ½ tsp sea salt
  • 200ml iced sparkling water
  • Make the batter by whisking together the ingredients in a bowl - it doesn’t have to be perfectly smooth!
  • Heat the oil in a wok to sizzling temperature. Dip the vegetables in the batter then straight into the hot oil, then fry for 2 mins until golden and puffed. Remove with a slotted spoon and drain on kitchen paper, season with salt and serve with your favourite dipping sauces.
10 mins
4 serving

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