Try our sourdough discard tempura, then check out our sourdough cookies, sourdough brownies, sourdough pancakes and more sourdough discard recipes.
Ingredients
- sourdough starter 200g
- sparkling water 50-100ml, cold
- long-stemmed broccoli, asparagus tips, green beans a handful of each, 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.
