Tempura battered courgettes recipe
Tempura battered courgettes with goats’ cheese dip and lavender honey Marcus Wareing’s moreish snack would be perfect for a summer party. Courgette, lavender and goats’ cheese make for a delicious trio of flavours. 1 baguetteolive oil, for drizzling100g/3½oz plain flour, plus extra for dusting 100g/3½oz cornfloursea salt300ml/½ pint ice-cold sparkling watervegetable oil, for deep frying3 courgettes, sliced at an angle into medium-thick discs1 tbsp lavender honeysprig fresh lavender1 tsp fresh thyme leaves 1 baguette olive oil, for drizzling 100g/3½oz plain flour, plus extra for dusting 100g/3½oz cornflour sea salt 300ml/½ pint ice-cold sparkling water vegetable oil, for deep frying 3 courgettes, sliced at an angle into medium-thick discs 1 tbsp lavender honey sprig fresh lavender 1 tsp fresh thyme leaves 200g/7oz soft goats’ cheese50g/1¾oz crème fraȋche1 tbsp fresh oregano leaves, chopped½ lemon, zest onlysea salt and freshly ground black pepper 200g/7oz soft goats’ cheese 50g/1¾oz crème fraȋche 1 tbsp fresh oregano leaves, chopped ½ lemon, zest only sea salt and freshly ground black pepper Method First, make the dip. Put the goats’ cheese, crème fraȋche, oregano, lemon zest and salt and pepper into a bowl. Mix to combine and set aside.Cut the baguette in half lengthways, drizzle each half with olive oil and toast on the grill until lightly charred. Set aside.Put the plain flour and cornflour into a bowl and gently mix together. Add a pinch of sea salt and the ice-cold sparkling water. Use a fork to slowly bring the mixture together, then use a whisk to gently fold the batter. Try not to work it too much, so that the batter will be light and crumbly once fried. In a large saucepan, heat the vegetable oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Test the batter by sprinkling a little of it into the hot oil – remove from the oil when light and crispy (don’t wait until it’s brown).Dust the courgette rounds in plain flour, then dip them into the batter until lightly coated. Carefully lower the courgette rounds into the hot oil – take care not to overcrowd them, or else the temperature will drop and you might not achieve crispy courgettes. Flip the courgettes for an even colour and remove once light and golden. Transfer to a plate lined with kitchen paper and sprinkle with sea salt.To serve, spread the goats’ cheese dip on a serving plate and arrange the courgettes on top. Drizzle with lavender honey, then finish with black pepper, lavender and thyme. Serve with slices of crispy baguette on the side. First, make the dip. Put the goats’ cheese, crème fraȋche, oregano, lemon zest and salt and pepper into a bowl. Mix to combine and set aside. First, make the dip. Put the goats’ cheese, crème fraȋche, oregano, lemon zest and salt and pepper into a bowl. Mix to combine and set aside. Cut the baguette in half lengthways, drizzle each half with olive oil and toast on the grill until lightly charred. Set aside. Cut the baguette in half lengthways, drizzle each half with olive oil and toast on the grill until lightly charred. Set aside. Put the plain flour and cornflour into a bowl and gently mix together. Add a pinch of sea salt and the ice-cold sparkling water. Use a fork to slowly bring the mixture together, then use a whisk to gently fold the batter. Try not to work it too much, so that the batter will be light and crumbly once fried. Put the plain flour and cornflour into a bowl and gently mix together. Add a pinch of sea salt and the ice-cold sparkling water. Use a fork to slowly bring the mixture together, then use a whisk to gently fold the batter. Try not to work it too much, so that the batter will be light and crumbly once fried. In a large saucepan, heat the vegetable oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Test the batter by sprinkling a little of it into the hot oil – remove from the oil when light and crispy (don’t wait until it’s brown). In a large saucepan, heat the vegetable oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Test the batter by sprinkling a little of it into the hot oil – remove from the oil when light and crispy (don’t wait until it’s brown). Dust the courgette rounds in plain flour, then dip them into the batter until lightly coated. Carefully lower the courgette rounds into the hot oil – take care not to overcrowd them, or else the temperature will drop and you might not achieve crispy courgettes. Flip the courgettes for an even colour and remove once light and golden. Transfer to a plate lined with kitchen paper and sprinkle with sea salt. Dust the courgette rounds in plain flour, then dip them into the batter until lightly coated. Carefully lower the courgette rounds into the hot oil – take care not to overcrowd them, or else the temperature will drop and you might not achieve crispy courgettes. Flip the courgettes for an even colour and remove once light and golden. Transfer to a plate lined with kitchen paper and sprinkle with sea salt. To serve, spread the goats’ cheese dip on a serving plate and arrange the courgettes on top. Drizzle with lavender honey, then finish with black pepper, lavender and thyme. Serve with slices of crispy baguette on the side. To serve, spread the goats’ cheese dip on a serving plate and arrange the courgettes on top. Drizzle with lavender honey, then finish with black pepper, lavender and thyme. Serve with slices of crispy baguette on the side.