Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
Continue with the remaining vegetables and batter. Serve with soy sauce for dipping.