Vegetable tempura

We were invited to our friends’ Scott and Anna (of Wholefood Harmony) for dinner on new year’s eve. Hubby was inspired by Anna’s vegetable tempura to make them for lunch today using vegetables in our crisper.


  • 1 courgette, halved, cut into thick strips
  • 1 carrot, halved, cut into thick strips
  • 1 potato, cut into thick strips
  • a bunch of green beans, topped and tailed
  • 1 1/2 cup of plain flour
  • 1 cup of sparkling water
  • 1/2 cup of vegetable oil
  • salt and pepper to taste


  1. Prepare the vegetables and blanch them in boiling water for 2 minutes. Drain and leave in a bowl
  2. Mix the flour, salt and pepper in a bowl
  3. Pour half of the water in, mix well and gradually add in the water to form a creamy batter. Adjust the consistency with flour and water as you see fit
  4. Heat oil in a wok/pan
  5. Mix the vegetables into the batter and fry when the oil is hot. Fry for 2 minutes until crisp
  6. Serve with chilli sauce

One thought on “Vegetable tempura

  1. Pingback: New Year’s Eve 2010 – a belated post « Chronicles of a cookbookworm

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