Courgette & Aubergine Tempura

Courgette & Aubergine Tempura

If you're anything like me, I love sharing plates of food among friend with drinks. Just a few small dishes to accompany drinks and a natter and my night is off to a great start! I LOVE tempura, you can essentially batter and deep fry any vegetable and dip in into something tasty and you've got a really substantial nibble or starter in my book!

Origian Instagram Post: @life_by_ms_lewis

 If you're new to the vegan life welcome, or  have been vegan for some time, keep up the good work!  I hope my recipes are a good help to you all.

The great thing about this recipe is that; not only is it very easy and very quick but it's genuinely impressive. Guests always compliment me on this one! A definite one for the dinner party, friend's night in or simply just for homemade takeaway nights!

I would love to hear your thoughts about this recipe if you make it! Drop me an email or upload your efforts to social media and tag me! Comment below to ask me a question or make a request!

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Twitter: @lifebymslewis

Total Time - 15 minutes // Difficulty Level (1-5): 3 //Serves: 4 

- 4 courgette
- 1 aubergine 
- 4 tablespoons of all purpose/plain flour
- 1 carton of non-dairy milk or 1/2 pint of sparkling water 
- Pinch of salt
- Pinch of black pepper
- 1 tablespoon of coconut oil, plus extra for adding to pan if it evapourates

- Slice the aubergine lengthways into thin strips and place on kitchen towel to soak up any moisture, season with the salt and pepper
- In a large bowl; place the flower and slowly add the milk or water. Whisk contintuously until the flour has melted into the liquid and the lumps have disappeared and the mixure is combined and silky - not too loose as the batter willl not hold well
- Add the coconut oil into the pan and heat on a high heat
- Preheat the grill
- Place the vegetable strips into the batter and coat well
- Pop the strips carefully into the hot oil and begin to fry
- Pour a little more batter if needed as often this will slide down 
- Turn the vegetables over and begin browning on the second side
- Once they have began to brown and become crunchy, transfer them onto a baking sheet with baking paper and place under the grill to crunch up - keep your eye on them as they will burn, this step is just to quicken up the process and save smoking up your house!
- Turn the tempura out onto a kitchen paper-lined plate for draining
- Serve 

Serving Suggestions

- I like to serve tempura with traditional sweet dip but they can be served with pretty much any of your favourites!
- Mix up the veg and throw in some peppers, broccoli, courgette etc. 

Do let me know what you think, and don't forget to upload your version to Intstagram and tag me @life_by_ms_lewis or Twitter: @lifebymslewis

If you would like to discuss a personalised menu for your party or event, why not drop me an email? to find out more!

Have a great week!