1kg Prepared Seasonal Vegetables (Asparagus, courgette flowers, peas in pods)
80g Self Raising Flour
80g Cornflour, plus a little extra
210g ice cold Sparkling Water
1½ tbsp of either Chilli Flakes or Black Sesame Seeds
1 tsp Flaked Salt
Sunflower Oil for deep frying
- Prepare the vegetables.
- In a large bowl whisk together the flours, water, chilli / sesame seeds until the mixture comes together.
- Heat the oil in a large pan until 180c .
- In batches , toss the vegetables in the remaining cornflour and then dip in the batter. Shake off the excess and then fry for 1 - 2 minutes until crisp and pale golden. Transfer to a rack lined with kitchen paper and sprinkle with salt.
- Serve with Lucy's Vegan Chilli Mayo.