I absolutely love cabbage tempura (AKA battered stuff), and with such a vast array of green leafy vegetables available, what better than covering them in carby batter and deep frying them?! Ok, so it destroys a few of the water soluble vitamins along the way and adds more fat, but it’s not like we’re eating this everyday! Such delicate little leaf crisps, I love their fragility and gentle flavour.
Not a long post, but we all know nobody comes here for the writing…so here’s the recipe hungry peeps!
- 1 flax egg
- 40g cornflour
- 40g tapioca starch
- 50ml plant milk
- 1 head Chinese cabbage
- Oil to cook
- Briskly whisk together the egg, milk and flours.
- Dip in whole cabbage leaves and ensure that the excess batter is scraped off.
- Deep fry in hot oil for 5-7 minutes until a slightly tan colour then remove from the pan.
- Remove and allow to rest on a tea towel to remove excess oil and serve.
Enjoy your cabbage tempura dipped in hot sauce, sweet chilli or even just ketchup.
Why not have a sweet sour to follow this tempura starter? Find the recipe here: https://foodflaneur.com/2019/05/08/sweet-and-sour-tofu-vegan-gluten-free/.
I’d like to give a massive thanks to Ania from Lazy Cat Kitchen for her inspiration in helping me create this recipe. You can find her version here: https://www.lazycatkitchen.com/vegan-tempura/.