Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Sourdough discard tempura
- Preparation and cooking time
- Total time
- Easy
- 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
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.
