Courgette tempura
Courgette tempura
With the arrival of June I can’t wait to make this crisp summery tempura with tender early courgettes. You can create variations by using a combination of different shaped and coloured vegetables and vary them according to season.
The secret to making the batter light and lacy is to use ice-cold water and chilled ingredients, keep the batter lumpy and not overcrowd the pan.
Summer | Serves 4
2 medium courgettes
Extra flour for dusting the vegetables
Vegetable oil for deep frying
Salt
4 lime wedges
For the batter:
1 egg yolk
200ml ice-cold water
110g sifted plain flour
A couple of hours before you start cooking, trim the courgettes and cut in half widthways. Then cut each piece in half lengthways and then again into 2 or 3 wedges. Ideally you need 20 wedges giving 5 pieces per serving.
Chill the courgettes and all the batter ingredients (including the bowl for mixing the batter) in the fridge. Prepare a flat plate or metal tray with the extra flour for dusting and chill this too.
Have one pair of cooking chopsticks for mixing the batter and lowering the battered courgettes into the oil and another pair to use while they are frying and for lifting them out.
In a large deep pan slowly heat enough oil to come about 3cm up the side and while it is heating, make the batter. In the bowl you have chilled, mix the egg yolk with the ice-cold water until combined. Add the sifted flour and mix lightly. To test the temperature of the oil, drop in a little batter. It should sink and then bob up to the surface straightaway.
Dust the courgettes with flour, dip in the batter and fry a few at a time, skimming any bits of loose batter from the oil. Drain on a rack and carry on until they are all done. Serve on individual plates with a tiny mound of salt and a lime wedge on the side.
