Beer Tempura Vegetables

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An economical and delicious way of dressing up ordinary vegetables, this is a perfect scratch meal that’s sure to please. I have made these quite a few times over the years but made up my own batter recipe as I have often not been entirely happy with past efforts, this is just perfect. Light, crunchy and golden. Normally we have this late summer and use capsicums, broccoli, pumpkin etc but this time I just used what I had in the fridge – nothing startling but it was very good. The zucchini flowers are excellent this way. And usually it’s served with sweet chilli sauce but I have run out so we had it with chutney.

Chop whatever vegetables you are using and spread out on a board to dry for at least 30 minutes. They must be dry for the batter to stick.

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Batter:

3/4 cup white flour

1/2 cup cornflour (corn starch)

1 tsp baking powder

1 egg

1/2 tsp salt

Chilled Beer (approx 3/4 stubbie or can)

Olive Oil (this can be strained and refrigerated to use again)

Mix the dry ingredients, add the egg and 1 cup of beer. Mix well and add more beer until it is a batter similar consistency to a thinnish pancake batter. It needs to coat thinly but be thick enough to stay on whatever you are coating. Leave to stand 10 minutes.

Heat about 3 cups of oil in a pot, about 3 ” deep. Turn on warming drawer or oven as this needs to be cooked in batches and kept hot. Toss vegetables one batch at a time (maybe 10 – 12 pieces) and fry just a few minutes till a rich golden colour. Repeat process till all cooked. These keep well while being kept warm and do not go soggy….they are also great as leftovers. I made twice this amount on the plate.

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