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The Itsu Cookbook
Here’s a fun and easy way to prepare any seasonal vegetables. The secret to crisp, light tempura batter is to get the oil hot enough and fry only small batches at a time. The hotter the oil, the less it is absorbed by the batter, and the healthier the result. Increase the quantities below
and serve the tempura with ponzu sauce for a fabulous party snack. Note that the cooking oil can be reused; just cool and strain it, then store it in an airtight container.

Serves 2

• 274 calories
• 1.1g saturated fat

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© 2024 Julian Metcalfe / Mitchell Beazley · Reproduced with permission.
  • Step 1

    Cut the aubergine in half lengthways and then into 5mm crescents.

  • Step 2

    Snap off and discard the woody ends of the asparagus. Slice the
    remainder in half lengthways and then into short fingers.

  • Step 3

    Cut the spring onions into short fingers.

  • Step 4

    To make the batter, sift the flours and baking powder into a bowl
    and stir in the salt. Whisk in the water to make a smooth batter that
    has the consistency of pouring cream. Add more water if necessary.

  • Step 5

    In a deep saucepan, heat the oil to 180°C, or until a teaspoon of
    batter added to the pan sizzles and starts to brown immediately.

  • Step 6

    Warm a plate and cover it with kitchen paper.

  • Step 7

    Dip a handful of cut vegetables into the batter, then carefully lower
    them one at a time into the hot oil. Fry for less than a minute, until
    the batter is puffy and golden. Using tongs, transfer them to the
    prepared plate. Repeat until all the vegetables are cooked.

  • Step 8

    Serve the tempura hot, with the ponzu sauce in a bowl for dipping.

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Kay Bay
Kay Bay · London, GB · 28 projects
Amazingly cheap considering I've grown my own aubergines and courgettes and I've got tempura batter mix in the cupboard!
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