Seasonal tempura from Plenty (page 29) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pamacea on February 25, 2026

    Not a fan of this tempura batter—the wheat flour has too much ‘gum’ to it. Batter recipes made with rice flour are much more appetizing and give you the light tempura texture we know and love.

  • Ganga108 on January 19, 2022

    2022: We used this batter to make Sage Leaves in Batter (Diane Holuigue's The French Kitchen), and tempura eggplant and zucchini. The perfect snack or pre-dinner nibble for tonight's hot Summer evening, with a glass of something refreshing, eating French-style, watching the sunset. We've also served this dish with a bright summery salad and called it Lunch.

  • Ganga108 on August 23, 2021

    2021: Wonderful! Easy to make.

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Reviews about this recipe

  • Leite's Culinaria

    This tempura is a breathtaking work of staggering genius, considering it works well in all seasons with just about all vegetables. It’s also breathtakingly, staggeringly stunning...

    Full review
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