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Easy tempura vegetable fritters
Easy tempura vegetable fritters
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Try this delicious fusion of Japanese tempura vegetables and zucchini fritters for a quick and satisfying midweek meal!
Ingredients:
  • 20.00 gm cornflour
  • 1 egg yolk
  • 200ml iced water
  • 100g sweet potato ‘spaghetti’, chopped in half
  • 100g zucchini noodles, chopped in half
  • 100g frozen corn kernels
  • 1 small white onion, halved, thinly sliced
  • Peanut oil, to deep-fry
  • Fresh coriander leaves (optional), to serve
Instructions:
  • Combine flour and cornflour in a bowl, then add the yolk and water and mix until almost combined. Fold in sweet potato, zucchini, corn, and onion until just mixed (it's okay if there are some lumps of flour).
  • Fill a wok with oil until it reaches 5cm up the side. Heat over high heat until a cook’s thermometer reads 170C (test readiness by observing a small piece of bread turning golden in 20 seconds).
  • Spoon 2 tablespoons of the mixture into the oil to form each fritter. Make a total of 3-4 fritters. Cook for 2-3 minutes per side until they are golden and fully cooked. Use a slotted spoon to transfer them to a paper towel-lined tray. Repeat the process with the rest of the mixture, ensuring to reheat the oil between batches. Serve the fritters with a sprinkle of coriander, if desired.

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