Foolproof tempura
The recipe below makes enough batter to serve 4 people a good amount of tempura. If you want to add other vegetables just double the amount of batter. Good options for tempura include sweet potato (very thinly sliced), mushrooms, red peppers, aubergine, courgette, prawns (tail on), fine green beans, and herbs like flat-leaf parsley.
Servings Prep Time
4 10min
Cook Time
10min
Servings Prep Time
4 10min
Cook Time
10min
Ingredients
Instructions
  1. Start by heating the vegetable oil in a wok or deep pan over high heat.
  2. Meanwhile, whisk the cake flour and rice flour together in a medium bowl. Keep the courgette flowers washed, dried and ready to use.
  3. Once the oil starts getting hot, mix the rest of the batter as follows.
  4. Whisk the egg, soda water and vodka, in a bowl or measuring jug. Pour the liquid mixture into the dry mixture and whisk briefly to combine, just 10 to 15 seconds. The batter is quite thin and some lumps may remain, and that’s fine. If working in a hot kitchen, or making a double batch, set the bowl with the batter in a larger bowl lined with ice.
  5. Start frying once the oil is hot (not smoking but hot enough so that a drop of batter sizzles). Dust the flowers with some plain flour and then dip into the batter.
  6. Swirl to coat and then fry in the hot oil for 2 minutes or so, turning them halfway. Don’t overcrowd the pan, and fry only 2-3 flowers at a time, until puffy and very light golden.
  7. Remove to a cooling rack lined with kitchen paper, and sprinkle with sea salt flakes, if desired. Eat immediately. See serving suggestions in notes below.
Recipe Notes

Some quick dips to serve with the courgette flowers: –

  • mix some mayo with lemon juice, and Sriracha (Thai Chilli sauce) or in the absence of that any hot sauce.
  • Or mix mayo with pesto and lemon juice
  • Or just serve sprinkled with sea salt and some lemon quarters.

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