BEER BATTERED TEMPORA VEG WITH TZATZIKI

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BEER BATTERED TEMPORA VEG WITH TZATZIKI

I used to eat tempora when eating out as a vegetarian but I always regretted it afterwards.  It never lived up to expectations, often feeling greasy and heavy.   This batter coats the veg delicately and if you shallow fry it in rapeseed oil and drain on kitchen paper, it is not greasy at all but crispy, crunchy and an outright treat.  You can use almost any veg – try root veg too like swede or sweet potato but make sure you boil it first.  The batter is also great for making onion rings or battered tofu.  I love to serve the veg with my tzatziki – check out the recipe here.

150g plain flour
2 tbsp cornflour
½ tsp garlic powder
½ tsp onion powder
325ml vegan pale ale
rapeseed oil
selection of veg – I used, yellow peppers, green beans, broccoli, asparagus and radish

  1. Cut the vegetables into desired sized pieces
  2. In a bowl, mix the dry ingredients and add in the beer and whisk thoroughly
  3. Add the veg to the batter mixture
  4. Heat a good amount of rapeseed oil to a frying pan
  5. Take a spoon and remove the veg individually making sure the veg is coated but without too much excess as this will make the coating too thick and greasy
  6. Cook in batches and drain on kitchen paper, and serve immediately (you can keep them warm while you cook the rest in the oven but only for a short time or they will lose crispiness)
By |2017-08-14T23:02:58+00:00August 12th, 2017|Dinner, Lunches, Recipies, Savoury|0 Comments

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