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Use up delicious, seasonal courgettes by making this crispy veggie Tempura. A perfect snack whilst sitting in the sun! Serve with a citrusy ponzu dipping sauce to cut through the richness of the batter with a unique flavour. 

Serves 4-6 as a snack

  • 2 litres of vegetable oil
  • 150g Tempura Batter Mix
  • ½-1 tsp red pepper flakes (or regular chilli flakes)
  • 225ml chilled sparkling water
  • 3 Kerry’s Fresh marrow courgettes (cut into 1.5cm chunks)
  • 200g baby courgettes (quartered lengthways)

For the dipping sauce

  • 1 anchovy fillet in oil (crushed to a paste)
  • 2 tbsp mirin
  • 1 tbsp yuzu juice (or grapefruit juice)
  • 1 tbsp tamari (or soy sauce)
  • Lime (juice squeezed) 
  • Lime wedges to serve
  1. Mix together the dipping sauce ingredients (except the lime juice/wedges) in a small bowl. Heat the oil in a large, deep, heavy-based pan. Line a baking tray with kitchen paper.
  2. Put the batter mix in a large bowl and season with the pepper flakes and a pinch of salt. Make a well in the centre and pour in the sparkling water, whisking to combine.
  3. Working in 3 batches, toss the courgettes in the batter, stirring to coat. Carefully add the courgettes to the hot oil and fry for 3-4 minutes until the batter is puffed, crisp and golden. Use a frying basket or slotted spoon to lift out the courgette pieces and lay on the lined tray to drain. Squeeze over a little lime juice and serve with the dipping sauce and wedges for squeezing. Tuck in!

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