Jersey Royal Potato and Samphire Tempura with Ponzu Sauce

Crispy, lightly battered Jersey Royal potato slices and samphire, fried to golden perfection and served with a tangy homemade Ponzu dipping sauce. A delicious way to showcase the unique flavour of Jersey's iconic potatoes.

Prep Time

20 minutes

Total Time

35 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£2.54

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Small to medium size, scrubbed clean)

£2.50

150gFresh Samphire(Rinsed well to remove any sand)

£3.75

100gPlain Flour(Plus extra for dusting)

£0.08

50gCornflour(For a lighter batter)

£0.15

150mlCold Jersey Milk(Keep chilled until ready to use)

£0.30

1Egg Yolk(From a local, free-range Jersey hen, if possible)

£0.30

1tspBaking Powder(For a light and airy batter)

£0.02

1litreVegetable Oil(For deep frying)

£1.80

4tbspSoy Sauce(Japanese soy sauce preferred)

£0.15

2tbspRice Vinegar(Unseasoned rice vinegar)

£0.20

2tbspMirin(Japanese sweet rice wine)

£0.30

1tspFresh Ginger(Grated finely)

£0.10

1Spring Onion(Finely sliced, for garnish)

£0.25

1tbspJersey Butter(Melted)

£0.25

Total Cost

£10.15

£2.54 per serving

The Method

1
Wash the Jersey Royal potatoes and slice them thinly, about 3mm thick. Pre-cook the potato slices in boiling water for 3-4 minutes until slightly softened. Drain well and pat dry with kitchen paper.
2
Blanch the samphire in boiling water for 1 minute. Drain immediately and refresh in ice water to retain its vibrant green colour. Pat dry thoroughly.
3
Prepare the batter: In a bowl, whisk together the plain flour, cornflour, and baking powder. In a separate bowl, whisk together the egg yolk and very cold Jersey milk. Gently pour the wet ingredients into the dry ingredients and whisk lightly until just combined. Do not overmix; a few lumps are fine. Place the bowl with batter over ice to keep cold.
4
Prepare the Ponzu sauce: In a small bowl, combine the soy sauce, rice vinegar, mirin, and grated ginger. Set aside.
5
Heat the vegetable oil in a deep fryer or large pot to 175°C (350°F).
6
Lightly dust the pre-cooked potato slices with flour. Dip each potato slice and the samphire into the cold batter, ensuring they are evenly coated.
7
Carefully lower the battered potato slices and samphire into the hot oil, working in batches to avoid overcrowding the fryer. Fry for 2-3 minutes, or until golden brown and crispy.
8
Remove the tempura from the oil using a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
9
Brush the fried Jersey Royal Potato with melted Jersey Butter for extra flavour.
10
Serve the Jersey Royal potato and samphire tempura immediately, garnished with sliced spring onion, alongside the Ponzu dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

63g

24% of RDA

Fat

38g

54% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Keep the batter cold to ensure a light and crispy tempura.

Do not overcrowd the fryer; fry in batches to maintain the oil temperature.

Serve the tempura immediately for the best texture.

Adjust the amount of ginger in the Ponzu sauce to your taste.

Substitute the spring onion for finely chopped chives, if preferred.

Cooking Equipment

Deep fryer or large pot

Slotted spoon

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Keep the batter cold to ensure a light and crispy tempura.

Do not overcrowd the fryer; fry in batches to maintain the oil temperature.

Serve the tempura immediately for the best texture.

Adjust the amount of ginger in the Ponzu sauce to your taste.

Substitute the spring onion for finely chopped chives, if preferred.

Jersey Royal Potato and Samphire Tempura with Ponzu Sauce

Ingredients

The Method