Kalette Tempura

Chef: Justine Schofield

Serves: 4 to share

Time: 15 minutes


  • 75g plain flour
  • 75g cornflour
  • ½ tsp bicarbonate of soda
  • Handful of ice cubes
  • ⅔ cup soda water
  • 160g packet of Kalettes
  • Vegetable oil, for deep frying


  1. Preheat enough vegetable oil for deep frying to 180°C.
  2. Whisk dry ingredients together in a large bowl.
  3. Slowly whisk in ice cubes and soda water, until it is the consistency of pouring cream.
  4. Coat the kalettes in the batter and fry until crisp and golden.
  5. Serve with your favorite dipping sauce.
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