Courgette tempura with crushed new potatoes and lime and chilli salsa



2 limes, quartered, then each

Quarter cut into three chunks

1 large red pepper, diced

1 tsp olive oil

1 ½ tsp mild chilli powder

1 tsp salt

1 tin of chopped tomatoes

2 tbsp tomato purée

130g (4 ½ oz) unrefined sugar

2 tbsp golden syrup


3 small courgettes, cut in quarters lengthways, then

Quarters, halved

300g (10 ½ oz) gram flour, 100g (3 ½ oz) of which is for dusting the courgettes

300ml (10 ½ fl oz) cold water

1 tbsp salt

4 ice cubes

enough oil, for deep frying


1kg (2lb 3oz) baby new potatoes, cooked until tender, then cooled

2 tbsp olive oil

1 tbsp freshly thyme leaves

Salt to taste


1.For the salsa, heat the olive oil in a small saucepan and then sauté the limes and peppers for 5 minutes. Stirring occasionally. Add the chilli powder, salt and tomato purée, then mix in. Add the tomatoes, sugar and syrup and bring to the boil. Simmer on a low heat for 30 minutes, stirring occasionally, until you have a thick and sweet sauce.

2.While this cooking, put the courgette in the bowl of cold water to soak, then whisk 200g (7oz) gram flour with the 300ml (10 ½ fl oz) cold water and salt. Once a batter is formed, add the ice cubes. Put the remaining flour, and then the batter.

3.For the potatoes, heat the olive oil in a frying pan and put in the new potatoes. While they’re cooking, use either a fork or a masher to break up the potatoes a little, so that they’re in small crushed chunks. Don’t over-mash the. Add the thyme leaves and season with salt. Fry for 7 or 8 minutes, stirring occasionally, until the potatoes brown slightly.

4.Heat the deep-frying oil in a medium-size pan. Don’t fill the more than half full with the oil, as it will rise when you put in the tempura. Test the oil is hot enough by dropping a small amount of the batter into it. The oil will bubble and the batter will rise to the surface when it is ready.

5. Take 6-8 courgette chunks from the water and toss them in the gram flour until fully coated. Take the batter to the frying oil and put the battered courgettes, one at a time,into the oil. Deep fry for 5 minutes or until the batter is golden, then remove with a slotted spoon and set on some kitchen paper to drain. Repeat until all the chunks are cooked.

6.To Serve, Place a spoonful of the potatoes in a centre of a plate, stack 2-3 courgettes on top of the potatoes and spoon salsa on the side.

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