Olive Magazine

Veggie tempura

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • serves 6

Challenge yourself and make these mouthwatering mushroom, sweet potato, aubergine and red pepper tempura. Perfect served with a Japanese citrus ponzu dipping sauce. Our personal fave is the aubergine fritter...heaven!

Nutrition:
NutrientUnit
kcal267
fat14.4g
saturates2.7g
carbs32.1g
sugars0g
fibre3g
protein4.2g
salt1.89g
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Ingredients

  • 250ml soda water, ice cold
  • 150g (or use plain flour) tempura flour
  • for frying groundnut oil
  • 150g shiitake mushrooms, sliced
  • 1 sweet potato, halved lengthways and thinly sliced
  • 1 aubergine, thinly sliced
  • 1 red pepper, cut into squares

ponzu dipping sauce

  • 4 tbsp lemon juice
  • 4 tbsp soy sauce
  • 1 tbsp caster sugar

Method

  • STEP 1

    Mix the sauce ingredients together. Pour the soda water into a bowl, add the flour and lightly mix until just combined.

  • STEP 2

    Fill a wok or pan a third full with oil and heat. Test the heat by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough. Dip the vegetables in the batter and drop into the oil in batches.
    Fry until golden, then drain on kitchen paper. Serve with the sauce.

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