Jersey Royal Potato and Asparagus Tempura

A delightful tempura featuring sweet Jersey Royal potatoes and tender asparagus, lightly battered for a crispy, flavorful snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.15/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Snack

Cuisine:

Jersey•Japanese

Mood:

Healthy

Ingredients

Servings

500gJersey Royal Potatoes(Small to medium size, washed and halved or quartered if large.)

£2.50

200gAsparagus Spears(Trimmed and cut into 2-inch pieces)

£2.20

100gAll-Purpose Flour(For the batter)

£0.10

50gCornstarch(For the batter)

£0.25

0.5tspBaking Powder(For the batter, helps create a light and airy texture)

£0.02

180mlIce Water(For the batter, keep it as cold as possible)

1LVegetable Oil(For deep frying)

£2.00

To tasteSea Salt(For seasoning)

£0.05

To tasteDipping Sauce (Soy Sauce, Mirin, Ginger)(Optional)

£1.50

Total Cost

£8.62

£2.15 per serving

Instructions

1.
Prepare the vegetables: Wash and prepare the Jersey Royal potatoes and asparagus as described in the ingredients list. Ensure they are dry.
2.
Prepare the tempura batter: In a large bowl, whisk together the flour, cornstarch, and baking powder. Slowly add the ice water, mixing lightly with chopsticks or a fork. Do not overmix; a few lumps are okay. The batter should be thin.
3.
Heat the oil: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to monitor the temperature.
4.
Tempura the vegetables: Dip a few potato pieces into the batter, ensuring they are lightly coated. Carefully place them into the hot oil. Repeat with asparagus pieces, being careful not to overcrowd the fryer.
5.
Fry until golden brown: Fry the vegetables for 2-3 minutes, or until golden brown and crispy. Turn them occasionally to ensure even cooking.
6.
Drain and season: Remove the tempura from the oil with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil.
7.
Season and serve: Sprinkle the tempura with sea salt immediately after removing them from the oil. Serve hot with your favorite dipping sauce (optional).

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My Notes

Nutrition Information

Nutrition per serving (233g)

575 kcal / 2406 kJ

Carbs

60g

23% of RDA

Fat

35g

50% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

5 g

6% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Keep the batter cold for the best results. You can place the bowl of batter in a larger bowl filled with ice water.

Do not overcrowd the fryer, as this will lower the oil temperature and result in soggy tempura.

If your batter is too thick, add a little more ice water. If it is too thin, add a little more flour.

Serve the tempura immediately for the best texture. It is best eaten hot and crispy.

Cooking Equipment

Deep fryer or large pot

Slotted spoon or spider

Wine Pairings

No wine pairing suggestions available for this recipe.

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