July 19, 2016 by dgarnett2013
Batter for courgette flowers/ Tempura Batter: Food for All Seasons by Oliver Rowe
- 100g plain flour
- 50g cornflour
- 12g baking powder
- Ice cubes
- Soda Water
Chill the soda water in the fridge.
Mix the flours and baking powder with a whisk – don’t sieve them. The mixture lasts forever, so you don’t need to use it all in one go.
Pour the soda water over a few ice cubes, then immediately pour it into the flour leaving the ice cubes behind, while very gently whisking.
You want it to have a coating consistency but not too runny and stodgy, a little like thick double cream. Don’t worry if it isn’t smooth – in fact this is desirable as the lumps explode in the hot oil and this gives a crisp finish.
Let the batter rest in the fridge for 10 – 20 mins, then use while still cold.
Eaten on the hottest day of July.