Spring vegetable and sumac tempura

Tempura works well as a sharing starter or even as a canapé! You can make the batter couple of hours ahead and simply fry when you need it. You can use any sparkling liquid here: lager, ginger beer or champagne!


  • Vegetables such as asparagus, broccoli or thinly sliced courgettes
  • Sage leaves
  • 50g corn flour
  • 50g plain flour
  • 1 teaspoon of sumac powder
  • 100ml -150ml ice cold light lager


Preheat oil in a pan or a deep fat fryer or large pan to 190C
For the tempura- mix the flours and sumac together
Add beer in gradually until desired consistency (of single cream) has been reached
You can test this by frying a piece of vegetable, until nice and crispy, the batter should not be thick and doughy and you should be able to see the colours underneath
The vegetables will take around 3 minutes, but the sage leaves only need 30 seconds to 1 minute
Fry the rest and serve immediately