RecipesVegetarian and Vegetables

Spring Vegetable and Sumac Tempura Recipe

Recipe for Spring Vegetables and Sumac Tempura from The Devilled Egg Cookery School

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Vegetarian
Spring Vegetable and Sumac Tempura Recipe
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Ingredients

For the recipe:
  • a large handful vegetables - asparagus, broccoli or thinly sliced courgettes
  • a handful sage leaves
  • 50g corn flour
  • 50g plain flour
  • 1 tsp sumac
  • 100-150ml ice cold lager

This delicious recipe for Spring Vegetables and Sumac Tempura, comes from The Devilled Egg Cookery School. Swap the vegetables for the different seasons

Method

01
Preheat oil in a pan or a deep fat fryer to 190C
02
For the tempura - mix the flours and sumac together
03
Add the beer in gradually until desired consistency (of single cream) has been reached
04
You can test this by frying a piece of vegetable, until nice and crispy, the batter should not be thick and doughy and you should be able to see the colours underneath
05
The vegetables will take around 3 minutes, but the sage leaves only need 30 seconds to 1 minute 
06
Fry the rest and serve immediately