Pumpkin Challenge Day 20 - Pumpkin Tempura

I first had some tempura a few years ago when I went to Akasaka in Wolverton. Like most things on the menu at that time, I didn't really know what it was but my step-daughter ordered a sharing plate for us and we all tucked in and I was pleasantly surprised.

A short while later, I attempted tempura for the first time at home and it turned out to be easier to master than I imagined. It can be a bit tricky to get it ready whilst you are simultaneously trying to cook rice, noodles and a stir-fry so I would recommend having some help in the kitchen so that you can focus on the task but other than that it is straightforward.

Pumpkin is perfect for using as a tempura vegetable. It cooks brilliantly from raw to create a soft inside, wrapped in crispy batter. Other vegetables that work well include mushrooms, courgettes, beetroot and onions and it is nice to do a variety of different things to make an interesting plate. Few things fail to taste good cooked in a coating of batter and vegetables are no exception.

Pumpkin Tempura

Pieces of fresh pumpkin
150g plain flour
1 tbsp cornflour
1/4 tsp salt
120ml chilled water

Just before you intend to start cooking the tempura, mix together the dry batter ingredients. Gradually add the chilled water until a thick, slightly lumpy batter forms (do not over mix). Heat a good depth of oil in a wok or deep frying pan. Dip pieces of pumpkin into the batter and ensure that it is well coated. Drop into the hot oil and fry for a few minutes until golden brown. Put onto a baking tray in
a cool oven to keep warm whilst you cook the rest of the tempura. Serve hot.