July’s Best: Broad Bean Tempura
July is an exciting time for food enthusiasts in the UK as it marks the peak season for fresh and vibrant broad beans. Bursting with flavour and nutrients, broad beans thrive in the warm summer months, offering a bounty of culinary possibilities.
Broad bean tempura is a delightful and crispy treat that showcases the natural sweetness and delicate texture of broad beans. The beans are coated in a light and airy batter, and fried to golden perfection, resulting in a satisfying crunch with each bite. Whether enjoyed as a snack, appetiser, or part of a larger meal, broad bean tempura offers a unique twist on traditional tempura dishes.
Ingredients:
200 grams broad beans, shelled
120 grams plain flour
60 grams corn flour
1 tsp baking powder
1/2 tsp salt
240 ml ice-cold water
Vegetable oil, for frying
Tempura dipping sauce, for serving (optional)
Instructions:
Prepare the broad beans by shelling them and removing the outer skins. You can do this by blanching the beans in boiling water for a minute and then transferring them to an ice bath. The skins should easily slip off when you gently squeeze the beans.
In a large bowl, combine the plain flour, corn flour, baking powder, and salt. Whisk them together until well mixed.
Add the ice-cold water to the dry ingredients and stir until you have a smooth batter. It's okay if there are a few lumps. Be careful not to overmix the batter, as this can result in a heavy coating.
Heat vegetable oil in a deep fryer or a large, deep saucepan to around 180°C (350°F) / high heat. You want enough oil to fully submerge the broad beans (careful not to overfill with oil - only go to a maximum of a third of a pan).
Dip the broad beans into the batter, making sure they are well coated.
Carefully place the battered broad beans into the hot oil, a few at a time. Fry them for about 2-3 minutes or until they turn golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy tempura.
Use a slotted spoon or tongs to remove the cooked tempura from the oil and transfer them to a paper towel-lined plate. This will help absorb any excess oil.
Repeat the frying process with the remaining broad beans, working in batches, until all the beans are cooked.
Serve the broad bean tempura immediately while it's still hot and crispy. You can enjoy it on its own or with a side of tempura dipping sauce, if desired.
That's it! Enjoy your delicious broad bean tempura.