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Veggie Tempura

Difficulty : Easy 

A deep fried, simple batter fritter. Serve up as a starter with soy sauce and lemon, or any number of dipping sauces.


1 aubergine
1 carrot
2 courgettes
1 large onion
Oil to deep fry

Tempura Batter
1 egg
0.5 cup chilled water
1 cup plain flour


Cut the aubergine, carrot and courgettes into thin strips about 3 inches long and 1/8 inch thick.

Place in a colander and sprinkle with plenty of sea salt, leave to stand for about half an hour, then rinse really well and drain well.

Slice the onion into thin slices, and break them up so they separate into thin strips.

Toss the prepared vegetables up together and season with salt and pepper.

To make the tempura batter, beat the egg in a large bowl, mix in the water, then sieve in the flour, beat with a fork to make a batter, don’t worry if stays a little lumpy.

Add the veg to the batter bowl and mix well so they’re all well coated in batter.

Heat the oil to quite hot, will need to be at least an inch or two deep.

Carefully Lower/spoon in tablespoonfuls of the vegetables into the oil. Do it gently so each stays together and doesn’t break apart too much in the oil.

Deep fry for about 3 minutes until golden and crisp.

Drain on kitchen roll, serve hot with a few lemon slices and a little soy sauce for dipping is good too.

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