Crispy Battered Vegetables and Herbs

Serves 4-6


110g (4oz) plain flour


110g (4oz) cornflour


2 level teaspoons baking powder


400ml cold water


Salt and freshly ground black pepper


Vegetables/herbs:


Choose a selection of the following:


Courgette (with flowers if desired)


Beetroot


Fresh young broad beans in pods


Small aubergine


Sage, lovage, basil leaves


Sunflower oil for deep frying



  • To make the batter, put the dry ingredients into a bowl and mix in the cold water little by little until you have a batter about the thickness of double cream. Prepare the vegetables that you want to use, slicing the courgettes and beetroot thinly. Heat about 4cm of oil in a heavy-bottomed pan until a cube of bread sizzles in it. Dip the prepared vegetables and herbs in the batter a few at a time and deep fry for about 2 minutes until crisp, moving them around while they are cooking with a slotted spoon. Remove from the fat, drain on kitchen paper and season with salt. Arrange on a serving dish with the dipping sauce if you wish.

For the Dipping Sauce:


2 teaspoons of sesame or olive oil


2 tablespoons red wine vinegar


2 tablespoons soy sauce


2 heaped tablespoons of clear honey


A lump of fresh root ginger, about the size of a walnut



  • Grate the fresh root ginger squeezing out the juices at the same time into a bowl. Mix all the remaining ingredients for the sauce together well. Serve alongside the battered vegetables and herbs.

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