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Vegetarian Tempura
Veg
HT MC
Japanese 25mins
Serves 4 Hot Vegetarian Vegetables Main Course Dairy Free Eggless Japan Asia Asian
Ingredients 2 large Courgettes, (Zucchini) cut into 1cm/½ inch 125g/5oz Mangetout 125g/5oz Baby Sweetcorn 4 small Onions, quartered 2 Red Capsicums (Sweet Peppers), deseeded Oil for deep frying For the Batter 75g/3oz Plain Flour 4 teasp Baking Powder 1 teasp Mustard Powder 1 teasp Salt 5 teasp Semolina Approx 390ml/13fl.oz. Ice Cold Carbonated Water
125g/5oz Cornflour
Instructions
1.
Cut the peppers into strips about 2.5cm/1 inch wide slices. Place all the
vegetables on kitchen paper to absorb any excess moisture.
2.
Preheat the deep fat fryer to 190C, 375F.
3.
Place the dry batter ingredients in a large mixing bowl, then add the water and
whisk. Do not over-mix: it doesn't matter if there are still little lumps of
flour.
4.
Once the oil is hot, dip all the vegetable pieces in the batter until evenly
coated,
More Tempura Recipes | More Vegetarian Recipes | What's in Season | Growing Vegetables
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