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Lemon Myrtle Vegetable Tempura

July 28, 2021 1 min read

Lemon Myrtle Vegetable Tempura

Lemon Myrtle Fragrances thanks Mark Olive and SBS Food where this recipe appeared.

Ingredients

  • zucchini, cut on the diagonal into 2 cm-thick slices
  • 100 g cauliflower florets
  • small red capsicum, seeds removed, cut into bite-size pieces
  • carrot, peeled and cut into batons
  • 100 g swiss brown mushrooms, cut in half
  • bunch asparagus, trimmed and halved
  • Grapeseed oil, for frying
  • Dried lemon myrtle, to sprinkle

 Tempura batter

  •  80 g (½ cup) plain flour
  • 2 tbsp cornflour
  • egg, lightly beaten
  • 160 ml ice-cold beer

Instructions

Chilling time: 30 min

1. Bring a large saucepan of lightly salted water to the boil. Blanch the zucchini, cauliflower, capsicum and carrot separately for 1 minute, then drain and refresh in iced water. Drain again, then spread out onto a tea towel-lined tray and refrigerate for 30 minutes to dry out.

2. For the batter, sift the flour and cornflour into a bowl.  Add the egg and beer, then whisk to combine. Strain the batter through a sieve into a bowl.  

Heat the grapeseed oil in a deep-fryer or large, deep saucepan to 180˚C.

4. Working in small batches to avoid crowding. dip the vegetables into the batter, allowing the excess to drain off and fry until just golden. Drain on paper towel, sprinkle with a little dried lemon myrtle and serve immediately.


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