Name: Sourdough discard tempura
Total time: 20 min
Yield: Serves 4 as a starter
Ingredients: 200g sourdough starter; 50-100ml sparkling water, cold; a handful of each long-stemmed broccoli, asparagus tips, green beans, cut into bite-sized pieces; vegetable oil, for frying; soy sauce, to serve

A white plate topped with fried broccoli in batter

Ingredients

200g sourdough starter
50-100ml sparkling water, cold
a handful of each long-stemmed broccoli, asparagus tips, green beans, cut into bite-sized pieces
vegetable oil, for frying
soy sauce, to serve

Method

STEP 1
Whisk together the starter with enough sparkling water to make a light, thin batter – a good way of testing the consistency is to dip your finger in and you should just be able to see your nail through it.
STEP 2
Fill a pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Dip a few of the vegetables into the batter, quickly whip out and add carefully to the oil. Cook, in batches, for 1-2 minutes or until golden, light and crisp. Drain on kitchen paper and season with sea salt flakes.
STEP 3
Continue with the remaining vegetables and batter. Serve with soy sauce for dipping.