Preparation Time: 15 minutes
Cooking Time: 20 minutes
What You’ll Need:
- ½ celeriac
- 1 small head of celery
- 1 tablespoon plain (all-purpose) flour
- ½ packet of tempura mix (Asian grocery)
- vegetable oil, for frying
- sweet chilli sauce, to serve
What To Do:
- Preheat a deep-fat fryer to 170°C (335°F).
- Peel the celeriac and cut the celery sticks in half. Roughly chop the celery leaves and set aside.
- Shred the celeriac and celery using a julienne peeler fitted with a fine julienne blade. Mix together in a large bowl. Add the flour and toss to coat the vegetables.
- Prepare the tempura batter according to the packet instructions.
- Put a small pile of shredded vegetables on a plate and lightly drizzle with tempura batter. Repeat until you have used up all the shredded vegetables and batter, then plunge the small piles into the hot oil, a few at a time. Remove the tempura from the oil when they begin to turn golden and drain on kitchen paper. Serve hot with some sweet chilli sauce.
- Drizzling only a little batter on the vegetables yields a light tempura with two different textures.
- You can use all sorts of vegetables (carrots, sweet potatoes, turnips, asparagus, etc.) for this tempura.
Extracted from Super Spiralized by Orathay Souksisavanah and Vania Nikolcic (Hardie Grant, £7.99) Photography by Charlotte Lasceve