Melon and Ginger Tempura

Janet Brinkworth deep fries honeydew melon in a sweet stem ginger batter - try it with vanilla ice cream
By Janet Brinkworth
Melon and Ginger Tempura
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 150 g plain flour
  • 3 tbsp caster sugar
  • 1 egg
  • 50 ml stem ginger syrup
  • 1 lime, juice only
  • cold water, to loosen
  • 1 honeydew melon, peeled and cut into 2cm wide slices
  • vegetable oil, for deep frying


1. Heat the oil in a medium saucepan, ready for to use for deep frying. Whisk together the flour, sugar and egg in a mixing bowl.

2. Add the ginger syrup and whisk to a thick paste. Add the lime juice and enough water to make a thick batter.

3. Drop the melon slices, a few at a time, into the batter, tossing to coat.

4. Carefully drop the melon into the hot oil. Fry for 1 minute, turning a couple of times with a slotted spoon. Remove with the spoon and transfer to absorbent paper to drain.

5. Repeat with the remaining melon and serve straight away.

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