This delicious recipe for Spring Vegetables and Sumac Tempura, comes from The Devilled Egg Cookery School. Swap the vegetables for the different seasons
Spring Vegetable and Sumac Tempura Recipe
Recipe for Spring Vegetables and Sumac Tempura from The Devilled Egg Cookery School
Ingredients
| 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 |
Method
- Preheat oil in a pan or a deep fat fryer to 190C
- For the tempura - mix the flours and sumac together
- Add the beer in gradually until desired consistency (of single cream) has been reached
- 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
- The vegetables will take around 3 minutes, but the sage leaves only need 30 seconds to 1 minute
- Fry the rest and serve immediately
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