Courgette Tempura


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

This tempura is easier than you might think and you’ll be left with something that’s light, crispy and fun to share around the dinner table. Don’t fuss over making things look pretty, we’ll usually throw these together on a tray alongside a pot of sweet chilli sauce. Job done.


  • 2 large courgettes
  • 1 litre vegetable oil
  • 150 g self


Pour 300 ml of cold water into a freezerproof container and leave it in the freezer for 10 minutes.

Cut the courgettes into 5mm-thick diagonal slices and set aside.