Avocado and squash tempura with ponzu dipping sauce

Name: Avocado and squash tempura with ponzu dipping sauce
Prep time: 20 min
Total time: 20 min
Yield: Serves 6-8
Ingredients: Vegetable oil for deep frying; 50g plain flour; 50g cornflour; 170g cold cava or soda water; 1 large avocado, sliced; 350g butternut squash, peeled and sliced into thin wedges; Sesame seeds to sprinkle; Microherbs or coriander leaves to garnish; For the ponzu sauce; 3 tbsp soy sauce; Finely grated zest and juice 1 lemon; Finely grated zest and juice 1 clementine; 2 tbsp mirin; ½ tsp kombu flakes (optional; see Know-how); Useful to have…; Digital probe thermometer

Published: 5 Dec 19
Updated: 16 Apr 24

Test kitchen approved

For a speedy vegan starter with a difference, try this crisp and even avocado and squash tempura, served with a homemade ponzu dipping sauce. It’s bound to impress vegetarians, vegans and meat-eaters alike.

Fan of tempura? If so, you’ll love these tempura courgettes with ponzu dripping sauce.

Serves 6-8
Hands-on time 20 min

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Ingredients

Vegetable oil for deep frying
50g plain flour
50g cornflour
170g cold cava or soda water
1 large avocado, sliced
350g butternut squash, peeled and sliced into thin wedges
Sesame seeds to sprinkle
Microherbs or coriander leaves to garnish

For the ponzu sauce

3 tbsp soy sauce
Finely grated zest and juice 1 lemon
Finely grated zest and juice 1 clementine
2 tbsp mirin
½ tsp kombu flakes (optional; see Know-how)

Useful to have…

Digital probe thermometer

Method

Mix all the ingredients for the ponzu dressing in a small bowl, then set aside. Half fill a large deep pan with the oil and heat until it reads 190°C on a digital probe thermometer (or heat until a small cube of bread added to the oil turns golden brown in around 30 seconds).
Put the flour, cornflour and a small pinch of salt in a mixing bowl. Stir in the cava/soda water with a fork until just combined but still a bit lumpy – the lumps will help give a lighter, bubbly batter.
Drop the sliced veg into the batter, about five pieces at a time. Lift out using 2 forks, then quickly drop the coated veg into the hot oil. Deep-fry for 1-2 minutes until crisp and lightly golden, then remove each batch with a slotted spoon or frying basket. Drain on a plate lined with kitchen paper.
Pile the tempura onto a warm platter and sprinkle with the sesame seeds and microherbs/coriander leaves. Serve right away, with the ponzu sauce in
a bowl on the side for dipping.

Recipe from November 2019 Issue

Nutrition

Nutrition: per serving

Calories: 216kcals
Fat: 12.7g (1.5g saturated)
Protein: 1.8g
Carbohydrates: 19.1g (5.6g sugars)
Fibre: 2.2g
Salt: 0.8g

delicious. tips

Kombu is dried sea kelp and is commonly used in Japanese cooking to add
a savoury umami note to dishes.
Chile’s citrussy sauvignon gris would be worth tracking down. If not, make it a Chilean sauvignon blanc.

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Avocado and squash tempura with ponzu dipping sauce

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