Close

The latest stories, straight to your inbox

The latest stories, straight to your inbox
Close

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
Five Ingredient Vegan by Katy Beskow (Quadrille £20) Photography ©Luke Albert
Recipes
January 2021
Reading time 3 minutes

Piping hot, crisp and ready to dip, aubergine tempura makes an ideal lunch

It’s often believed that tempura is tricky to make, but it couldn’t be simpler. The key to tempura perfection is to use ice-cold sparkling water in the batter.
Serves
2 (generously!)
Ingredients
  • 200ml (7fl oz) sunflower oil,
  • for deep-frying
  • 100g (31⁄2oz) plain
  • (all-purpose) flour
  • 50g (2oz) cornflour
  • (cornstarch)
  • 1⁄2 tsp baking powder
  • 200ml (7fl oz) ice-cold
  • sparkling water
  • 2 medium aubergines
  • (eggplants), thinly sliced,
  • large slices halved
Method

1. Pour the oil into a large pan and place over a medium heat to heat up while you prepare the batter.

2. In a wide bowl, combine the flour, cornflour and baking powder. Stir in the sparkling water and use a balloon whisk to gently beat until smooth.

3. Check if the oil is hot enough by dropping in a blob of batter – if it sizzles immediately, the oil is ready.

4. Dip the aubergine slices into the batter and shake off any excess. Using a slotted spoon, add a few slices of aubergine to the very hot oil. Do not add too many slices at a time, as they will mass together. Deep-fry for minutes until the batter has become crisp and puffed.

5. Carefully remove from the hot oil and drain on paper towels while you cook the remaining aubergine slices.

6. Serve hot with your choice of dipping sauce.

7. Soy sauce makes a deliciously simple dip, or serve with satay sauce.

Five Ingredient Vegan by Katy Beskow (Quadrille £20) Photography ©Luke Albert

This website uses cookies to ensure you get the best experience on our website. Please let us know your preferences.


Please read our Cookie policy.

Manage