Crispy Beer-batter Tempura

Mmmm; addictive.

This is a modified Jamie Oliver recipe.

I found it hard to stop myself from sculling extra amounts of leftover beer. I’ve modified this because his original recipe didn’t contain enough beer to make good batter – I used around 400mls. But hey, more beer is always good – right?

Serve salted and drizzled in lemon. Not the greatest photo here, but I promise it was amazing.


450g cauliflower florets (other vegetables are also OK)
200-400ml cold beer
1 & 1/2 cups flour
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon chilli powder (optional)
1 teaspoon salt
Ground pepper
2 tablespoons flour

Steam cauliflower florets for about 10 mins or until slightly tender. Make the batter: mix flour, salt, pepper, spices together. Add the beer a little at a time and stir till all ingredients are well incorporated. It doesn’t matter if the batter is slightly lumpy. The consistency of the batter should be like that of cream. Add more beer if required. Drain the cauliflower florets and dust them with the 2 tablespoons of flour. Dip in batter. Head about 3cm oil in a pot and shallow fry. Sprinkle with salt, drizzle with lemon, enjoy.

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