Tuesday 21 November 2017

Squash tempura

This tempura is a great way to celebrate the beautiful squash and pumpkins that are in season at this time of year.

You can use all butternut squash or sweet potato, but the variety is what makes this such a special dish.

Make sure you fry these at the last minute and serve to your guests as soon as they're golden and crisp. Serves 10


1 butternut squash

2 sweet potatoes

1 small pumpkin

For the tempura batter:

600ml water, ice cold

3 eggs

270g plain flour

1 pinch Chinese five spice


For the dipping sauce:

300ml soy sauce

Juice of ½ a lime

2 tbsp grated ginger

200ml water

Chives, sliced diagonally


Peel and slice the vegetables into ½cm-thick pieces. Shake the dipping- sauce ingredients together in a jar.

Crack the eggs into a large bowl, add the water and whisk until light. Tip in the flour and stir until roughly combined. Leave a few lumps in the batter. Dip the vegetable into the batter to coat, then deep fry in hot oil until lightly golden. Drain on kitchen paper and serve immediately with the sauce.

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