Recipe
Kitchen Garden Tempura
with salt and lemon
This moreish snack uses whatever is available in the kitchen garden. Use fresh, in-season vegetables.
0/0
0/0
0/0
INGREDIENTS
Neutral oil, such as grapeseed, for deep-frying
70g plain flour
2 egg yolks
20-30 vegetable pieces; cut hard vegetables into thin slices
Lemon, cut into wedges to serve
METHOD
STEP 1Heat a couple of inches of oil in a deep saucepan or deep-fryer. Drop in a pinch of flour; when it sizzles, it’s ready.
STEP 2
Whisk flour and egg yolks with 230ml ice-cold water.
STEP 3
Dip each vegetable piece in flour, then in the batter and immediately into the hot oil. Cook for no longer than 2 minutes.
STEP 4
Sprinkle with Anglesey sea salt, and serve with lemon wedges.