SERVES: 6 TIME: 40 mins
A classic Japanese dish, and super easy once you know how. The veg should keep a bit of bite and the batter should be crispy and light. Proper people pleaser dish this – make sure you get it to the table as soon as it’s cooked so it doesn’t get cold.
- Cut your veg into 1cm slices, you can use any veg really but for this we used sweet potatoes, aubergine and butternut squash.
- Mix the cornflour, rice flour and baking soda in a bowl.
- Whack your oil in a pot on a medium heat and allow to come to temperature while you mix the batter.
- Get a large bowl and a smaller bowl that fits inside, place the ice cubes in the bigger bowl and nestle the smaller bowl on top.
- Put the aquafaba in the little bowl and whisk until frothy, then add the cold sparkling water followed by your flour mix. It should turn into a runny batter.
- Test your oil by flicking a little bit of batter into it and seeing that it starts sizzling/cooking immediately.
- Take each piece of sliced veg and coat it in rice flour on a plate then straight into the cold batter.
- Drop these into the oil making sure not to overcrowd the pan. Let the veg cook in there for at least 2 – 3 mins, until the batter is cooked and they are lightly browned.
- Fish them out with a slotted spoon and place on a plate with kitchen roll to soak up some of the excess oil.
- Repeat this ’til all your veg is battered.
We served ours with miso soup but you could also serve with a decent dipping sauce.