
Hot Honey Vegetable Tempura
2-3
15 minutes
5 minutes
This isn't your average tempura. This is hot honey tempura. Take your favourite veg, dip them in a hot honey batter, and deep-fry until irresistibly crispy. Perfect as a snack, side, or sharer.
Ingredients
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1 large onion
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1 sweet potato
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1 courgette
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60g plain flour (for dusting)
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Vegetable oil, for deep frying
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90g plain flour
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30g cornflour
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200ml ice-cold sparkling water
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Pinch of salt
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2 tbsp Honey Sriracha, plus extra for dipping
Directions
Peel and slice the onion, sweet potato, and courgette into 1cm thick pieces. Pat dry with kitchen paper.
Dust the sliced veg with the plain flour to help the batter stick.
In a bowl, whisk together the plain flour, cornflour, and salt. Pour in the sparkling water and 2 tbsp Honey Sriracha. Gently whisk until just combined (a few lumps are fine). Keep cold.
Fill a deep, heavy-based pan with about 5-6cm of vegetable oil. Heat to 180°C (test with a thermometer or drop of batter, it should sizzle immediately).
Dip the veg slices in the batter, letting excess drip off. Carefully lower into the oil in batches and fry for 2–3 minutes, turning once, until golden and crisp. Drain on kitchen paper.
Pile high on a plate and serve with extra Honey Sriracha on the side for dipping.

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