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Courgette Tempura    HT   Veg    ACC     15mins

Makes 480ml/16fl.oz.   Hot   Vegetarian  Vegan   Dairy Free  Eggless  Accompaniment


4 Courgettes (Zucchini)

75g/3oz Plain White Flour

125g/5oz Cornflour

2 tbsp Baking Powder

Salt and Black Pepper

270ml/9fl.oz. Ice Cold Carbonated Water

Vegetable oil for deep frying


1. Wash the courgettes and cut into batons 1cm/1/2inch thick and 5cm/2 inches long. Dry well on kitchen towels.

2. Meanwhile, heat the deep fryer to 190C, 375F.

3. Place the flours, baking powder and water in a large mixing bowl, season with plenty of salt and black pepper and mix until blended. Do not over mix: there should still little lumps of flour left as this adds to the texture of the finished tempura.

4. Dust the courgette batons with a little corn flour to coat then dip into the batter.

5. Deep fry in batches, for 1-2 minutes only until lightly golden brown and crispy. Drain on kitchen paper. Serve immediately.


More Tempura Recipes  |  Dairy free Recipes   |  Egg Free Recipes  |  Vegan Recipes



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