Tempura Broccoli and Pumpkin

How to make Tempura Broccoli and Pumpkin

Prep Time: 10 minutes        |        Cook Time: 15 minutes        |        Servings: 4-6

Ingredients

• Pure Vita canola or sunflower oil, for frying
• 150g White Mill self-raising flour
• 75g White Mill cornflour
• 300ml Regal soda water, chilled
• 250g broccoli, cut into florets (see Tips)
• 300g kent pumpkin, cut into thin wedges
• Handful of sage leaves
• Handful of rosemary sprigs
• Westacre Dairy parmesan cheese block, for grating
• Lemon slices or wedges, to serve
• Chilli flakes (optional), to serve

Method

1. In a large saucepan or deep fryer, heat oil to 180°C.
2. Place self-raising flour and cornflour into a mixing bowl. Add the chilled soda water and use chopsticks to stir it into a light batter. You don’t want it too smooth. A few small lumps are fine.
3. Dip the broccoli and pumpkin into the batter, allowing any excess to drip off. Fry in batches for 2 minutes or until crisp and lightly golden. Drain on kitchen paper and season with salt. Repeat with the herbs.
4. Transfer to a serving plate, grate parmesan on top and serve with lemon and chilli flakes (if using).

Option: Add a pinch of chilli flakes to the batter for a little more heat.

Tips: Make sure broccoli stalks aren’t too thick. If they are, cut the florets in half lengthways. Keep the batter cool in between frying batches.