Courgette wheat free tempura

Preparation Time 10 mins
Cooking Time 2.5 mins
Suitable for pre-cooking No
Wheat Free Yes
Sugar Free Yes
Egg Free Yes
Dairy Free Yes
Gluten Free Yes


1 egg whisked
50 gr rye flour
50 gr rice flour
1 tsp baking powder
150 ml of chilled water or enough chilled water to make a thin batter. (The batter should leave a thin coat on a wooden spoon)
Salt and pepper to taste

Sift flour and baking powder together. Make a well in the centre and drop in the whisked egg. Add chilled water and whisk together.

Coat thin sticks of courgette in batter.

Deep fry in very hot oil for 2 to 2.5 minutes.

(Tip: ice cold batter and very hot oil)