Tempura celery leaves

Tempura celery leaves

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  • 4
  • Easy
  • 30 minutes
  • 15 minutes
  • Celery and lemon caiprinha


  • 100 g rice flour
  • 1 cup soda water
  • 1 T tandoori spice
  • 1 free-range egg white
  • 24 celery leaves
  • For the Tandoori salt, mix:
  • 7 T Maldon salt
  • 1 t Tandoori spice

Cooking Instructions

Mix the flour, soda water, tandoori spice and egg white and chill for 10 to 15 minutes.

Pick the celery leaves so they have just a small piece of thin stalk attached.

Dip them in the batter and cover lightly. Shake off any excess batter and deep fry at 140°C to 150°C for 4 minutes, or until golden.

Mix the salt and spice and use to dust the crispy leaves

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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