Save to your scrapbook

    Beetroot and carrot tempura with crème fraîche and dill

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Beetroot and carrot tempura with crème fraîche and dill

    A light summery vegetarian starter.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • For the dip:
    • 150ml crème fraîche
    • 1 tbsp snipped dill
    • ½ tbsp olive oil
    • For the tempura:
    • 750ml vegetable oil
    • 1 medium egg
    • 250ml sparkling water, ice–cold
    • 150g plain flour, plus extra for dusting
    • 1 tbsp cornflour
    • 250g raw beetroot, peeled and sliced into thin rounds
    • 200g chantenay carrots, cutin 3 lengthways


    1. Combine the ingredients for the dip and set aside.
    2. Half-fill a large saucepan or wok with the vegetable oil and heat to 180c (or until a cube of bread turns golden in 30 seconds).
    3. Meanwhile, prepare the batter: break the egg into a bowl, then whisk in the water. Add the flours and mix with a fork to make a lumpy mixture, with pockets of flour. Use at once.
    4. Cook the vegetables in 4–5 batches. Dip them in the batter, using tongs or a slotted spoon, then drop into the oil and fry for 3 minutes until golden. Drain on kitchen paper, scatter with salt and serve with the dip.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    A deliciously pure and elegant wine. La Monetta Gavi di Gavi 2009 Piedmont, Italy. Bin 567429;


    Average user rating

    3 stars