Vegetable Tempura Recipe

Ingredients

Serve 4

Batter:

• 1 egg

• 1 cup/250 ml water

• salt to taste

• 1 1/4 cups/180 g all purpose/plain flour

 Vegetables:

• 4 artichokes, cleaned and cut into quarters

• 6 shallots, peeled and cut in 4 lengthwise

• 2 eggplants/ aubergines, thickly sliced

• 2 large carrots, cut into small lengths

• 14 oz/400 g pumpkin, seeded, peeled, and sliced

• 3 cups/750 ml oil

• Soy sauce

• Horseradish sauce

• grated ginger mixed with fresh lemon juice

Method:

1. Blanch the tomatoes in salted, boiling water for 30 seconds. Drain and peel. Squeeze out as many seeds as possible and chop finely.

2. Transfer to a large bowl with the herbs and garlic. Season with salt and pepper and drizzle with oil. Let marinate for 2 hours.

3. Dissolve the yeast with the sugar in 4 tablespoons of water and set aside for 15 minutes, until foamy.

4. Cook the potatoes in a large pot of salted, boiling water for about 20 minutes, or until tender. Drain and mash.

5. Sift the flour and 1 teaspoon of salt into a medium bowl. Knead in the mashed potatoes, yeast mixture, and butter to make a stiff dough. If the dough is too soft, add more flour.

6. Knead for about 10 minutes on a floured work surface. Cover and let rise for 30 minutes. Shape into small balls and roll out into 4-inch (10-cm) rounds.

7. Heat the oil in a large frying pan until very hot and fry the fritters in small batches until golden and puffy.

8. Remove with a slotted spoon and drain well on paper towels. Top with the marinated tomatoes and Mozzarella. Serve immediately.