October is such a inspiring month in Cape Town with the abundance of spring vegetables in my weekly vegetable boxes and this week was no exception.
I developed a recipe for Meuse farms relaunch of their vegetable bags and I was intrigued by the inclusion of the knobbly root, salsify. For the bag I created a quick and easy fritter recipe using salsify and while researching some recipes came across an interesting tempura recipe.
I love anything tempura, who doesn’t? This is my box standard versatile tempura batter which I use for anything from radishes to courgette flowers.
The sweet chilli sauce is a revelation and I am thinking of ways that I can generously dip things into it. It makes quite a small portion so feel free to double or triple the recipe as it will keep for ages.
Seasonal Swaps: You can use any veggies here really, if you are using roots, simmer for 5 minutes, drain well and then coat and fry. Softer veggies like cauliflower and courgettes doesn’t need pre-cooking.