Broccoli and courgette tempura

delicious vegan snacking…

Prep | 5 mins

Cook | around 10 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 15 minute snack


1 large courgette, approx 200g, cut into fries

1 broccoli, approx 350g, cut into florets

Vegetable oil, enough to quarter-fill a wok


150g plain flour

150g cornflour

210ml sparking water, chilled

Sea salt, pinch of


Blanch the broccoli in simmering water for a couple of mins, drain well and set aside to cool

Add the oil to a wok and heat until it reaches around 170C (this usually takes my gas hob a couple of minutes when on high)

Sieve the flour and salt into a large bowl. Create a well in the centre, add the water a little at a time and whisk to achieve a smooth creamy texture. Add the fries and florets and toss well to coat

Cook in 3 batches# for 2 mins at a time until crisp and golden. Use a slotted spoon to carefully add each batch to the hot oil (it’ll spit so watch out*). When they’re ready, use your slotted spoon to transfer the batch to kitchen paper and drain for a couple of mins. Repeat for all batches.

Sprinkle with sea salt and eat while still warm. Serve with dips, rice, noodles and pickles. Absolutely Delicious. Enjoy x

# adding the lot in one go will reduce the oils cooking temp resulting in mushy tempura

*never leave hot oil unattended as it’s dangerous

Copyright (c)

Published by misterrands


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