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All-the-veg tempura

Take your pick of the seasonal veggies on offer with this all-inclusive recipe.

Serves 4  Total Time 25 mins

Ingredients 

• 350g asparagus, ends cut 

• 300g Tenderstem® broccoli 

• 2 courgettes, sliced 

• 200g green beans 

• 200g sugarsnap peas 

• 250g spring onions, trimmed 

• Vegetable oil, for deep frying 

For the Batter

• 120g plain flour 

• 2 tsp cornflour 

• 200-220ml cold soda water or light fizzy beer

To Dip

• Sriracha 

• Sweet chilli sauce 

• Soy sauce

Instructions

1. Start by making the batter. Whisk the flour and cornflour and then slowly add the cold soda water or beer until it’s the consistency of double cream.

2. To make the tempura, use a large deep saucepan and fill roughly a third full of vegetable oil. Put the pan on medium-high heat until it reaches 165-170°C. Using a thermometer helps with accuracy, but if you don’t have one use a cube of bread to check if the oil is ready. When dropped into the oil it should immediately sizzle and take around 30 secs to go golden. If slower than that, you need it hotter and if faster, you need to cool it down.
3. Then you just need to have a large baking tray lined with kitchen paper and a metal slotted spoon handy. 

4. Using metal tongs, take the veg one by one and dip in the batter, shaking off a little excess, and then gently slide into the hot oil using the tongs. You should be able to cook 6-10 pieces in any one batch. Avoid splashes as the oil will burn you, and don’t overload the pan. 

5. Cook the veg for a few mins until the batter is crisp and very lightly golden, then lift out with the slotted spoon onto the kitchen paper. Sprinkle with a little pinch of sea salt. Repeat until all the veg is cooked. 

6. Eat while hot and crisp with any of the dips listed.

Cook’s Tip

Deep frying is easy and safe if you follow these guidelines: don’t fill the pan more than a third full of oil (it can’t bubble over like this). Don’t leave the pan of oil unattended and always slide (never drop!) ingredients into the hot oil using metal tongs or a slotted spoon. Allow the oil to cool before decanting.


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