55 minutes

spring onions, 3
courgettes, 1
carrots, 1
sweet potatoes, 1 small
potatoes, 1 small
rice flour, 10 tablespoons
cold water, to taste
sesame seeds, to taste
fine sea salt, to taste
black pepper, to taste
sunflower oil, 4fl oz


Cut the spring onions in half lengthwise, thinly slice the courgette with a sharp knife or a mandoline making thin ribbons. Do the same with the carrot, sweet potato and potato.
Put the chopped vegetables in a bowl of cold water and ice cubes for at least 30 minutes.
Pour the oil in the fryer and heat to 320°F.
In a large bowl mix the rice flour, a generous pinch of salt, pepper and a few tablespoons of cold water to get a thin batter.
Drain the vegetables and dredge them in the batter, sprinkle with some sesame seeds just before frying.
Lower the basket in the fryer and cook the vegetables, a handful at a time, for a couple of minutes.
Drain on paper towels and serve hot.