Looking for picky bits for your table spread? Why not cook up some delicious Tempura Vegetables. Crunchy batter combines with your favourite sauce (we recommend chilli sauce or Japanese mayonnaise) – guests will be impressed by this banging new addition to your dinner party.
300g plain flour
750ml cold water
1.5kg sliced vegetables, such as broccoli, cauliflower, mushrooms, potatoes, squash and aubergine (ensure any root vegetables are cut no thicker than 1cm and larger vegetables are cut into smaller pieces)
Oil for deep frying
1. Keep all ingredients, except for the oil, in the fridge overnight if possible, to get them as cold as you can. This will help to ensure your batter stays crispy.
2. Ensure all of the vegetables are prepared before you start making the batter.
3. Heat a deep fryer to 160°c
4. To make the batter, mix together the flours in a bowl and then whisk together the egg and cold water in a measuring jug. Slowly pour the egg mixture into the flours whilst you are constantly whisking to ensure that you end up with a smooth batter. Try not to over whisk the batter.
5. To keep the batter cold you can fill a larger bowl with ice and keep the bowl with the batter sat on top, or keep the batter in the fridge between cooking batches.
6. Dip a few vegetables into the batter and then carefully add to the deep fryer, ensuring that there isn’t too much batter on the vegetables. Also, try not to add too many vegetables to the fryer at once as this will lower the temperature of the oil.
7. Cook for the vegetables for 2-3 minutes, or until the batter has just started to colour and the vegetables are cooked, turning halfway through cooking. Drain on kitchen paper or a cooling rack to help remove any excess oil.
8. If not serving straight from the fryer, keep the vegetables on a wire rack set over a baking tray in an oven set to 140°c until all of the vegetables are cooked.
9. Serve with any sauce of your choosing such as chilli sauce or Japanese mayonnaise.