VEGETABLE TEMPURA

Tempura Vegetables

Mix of vegetables (pumpkin, zucchini, asparagus, green beans, capsicum, eggplant, sweet potato, mushrooms are all great)

1 1/2 cup cold sparkling water

1/2 tsp salt

180g tempura flour extra flour, for dusting oil, for frying

Method

Cut large veggies into slices. Coat all with flour and set side. In a bowl add your tempura flour and salt and mix to combine.

Heat oil to 170ºC. Once hot, add sparkling water to batter and mix until just combined - the batter shouldn't be too thick. Add more water as needed. Dip vegetables into the batter and straight into the hot oil. Fry 1-2 minutes depending on the thickness of the vegetable.

Drain on some paper towel