About the Recipe
These are on the menu @rootbristol and in their cook book written by @robjhowell. This looked like such a great snack so I had to give it a go. They’re so easy to make and are so delicious. I switched up the recipe slightly but the same principles apply.
For these ingredients I used one bunch of spring onions, but you can scale up if you want more. You really can't go wrong!
70g plain flour
1 pinch bicarb of soda
1 pinch of baking powder
100ml sparkling water
Handful of coriander, chopped
1 tsp onion powder (recipe on my page)
1 tsp smoked paprika
A generous pinch of salt
100g pine nuts
Robs recipe uses peanuts but I couldn’t get my hands on any and pine nuts work very well
To make the crumb, toast your pine nuts in a fry pan on a medium heat until they start to pick up some colour then blend for a second
Wash and prep your spring onions by chopping off the root end
Mix all the ingredients together to form the tempura batter. Dip your spring onions in and make sure they’re coated.
Heat up some vegetable oil in a pan to 180 Celsius and fry spring onions until lightly golden
Take out and rest on a tea towel. Serve topped with the fresh chopped coriander, pine nut crumb and onion powder. I was using sweet chilli sauce mixed with mayo to dip but there’s a recipe for homemade sweet chilli sauce in the Root cook book