Vegetable tempura
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Unbleached white flour |
| ⅔ | cup | Arrowroot (or cornstarch) |
| 2 | tablespoons | Baking powder |
| 1 | tablespoon | Curry powder |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1 | cup | ;water |
| Vegetables: carrots, broccoli, cauliflower, potatoes, bell pepper, parsnips, etc.) | ||
| Unbleached flour for dredging the vegetables | ||
| Cooking oil for deep-frying the tempura vegetables | ||
Directions
Mix all of teh dry ingredients together. Add the water gradually until the mixture has the consistency of a light batter. The batter can be used immediately or refrigerated until needed. Leftover batter can be saved for future use.
Cut the vegetables into manageable pieces. For example, use florets of broccoli and cauliflower; cut carrots, potatoes, and parsnips into slices of about ⅜ inch; cut bell peppers into ½-inch wide strips, and so on. Drain the vegetables. dreidge in flour and dust off the excess.
Pour about 2 inches of cooking oil into a deep frying pan and begin heating it. (The oil should be about 375 degrees F to fry the vegetables.) Dip the floured pieces of vegetable into the tempura batter to coat thoroughly. Deep-fry the vegetables until golden brown. drain on paper towels and serve immediately, accompanied by a dipping sauce, such as a sweet and sour sauce.
From DEEANNE's recipe files
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