Tempura Cauliflower, Vegan Style

After successfully creating a batter to make tasty Banana Fritters I wondered if I’d be able to knock up a batch of vegan friendly tempura to coat veggies in. I think my mix might have worked even better using carbonated water instead of regular tap, although I was still happy with the result. Using something fizzy – as proved with the Chocolate Cake recipe made using cola instead of egg – acts as an activator with the baking powder to give a light batter.

I had some cauliflower that needed to be used up and this worked well together. Next time I’ll add 1/2 tsp of curry powder to the flour before stirring in the water for a slight kick. Other vegetables like sweet potatoes, runner beans and courgettes also create a lovely side dish or starter. This batter could also be used to coat chicken or prawns as a main. I served Sweet Chilli and Soy Sauce in little dishes to dip the florets in.

Tempura Cauliflower
1 1/4 cup Plain Flour
1 tbsp Cornstarch
1/2 tsp Curry Powder (optional)
1/8 tsp Baking Powder
1/4 tsp Salt
2 or 3 cups ice cold tap water (cold carbonated water can be used instead)
1 small head of Cauliflower, broken into florets

  • Heat the oil in a large pan. You want it deep enough to deep fry the vegetables evenly.
  • Mix together the dry ingredients, then stir in the water you have chosen to use. Add gradually as you may not wish to use all. The consistency should be enough to coat the vegetables. Stir until combined. You don’t need to worry about lumps as this adds to the tempura crunch.
  • Dip the cauliflower into the batter then carefully drop it into the oil. Turn the florets occasionally to make sure they cook evenly. There’s no need to par boil the vegetables beforehand as the heat of the oil cooks them through during the frying process.
  • Once the batter is crispy and golden the tempura is ready. Place on a plate covered in kitchen paper to allow the excess oil to drain off.
  • Serve immediately with dipping sauces of your choice.

Thanks for reading,

Pip x

Want some vegan snack inspiration? Check out our recipe for Roasted Chickpeas here.

1 Comment

  1. catherine hooper

    ooh that looks lovely! great use of leftover veg too.

    Reply

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