Vegetable tempura - japanese

1 Servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour; sifted
1 teaspoon Salt
⅛ teaspoon Baking soda
1 Egg yolk
2 cups Ice water
Vegetable oil for frying
2 mediums Zucchini; sliced thin
1 Green pepper; cut into strips
1 large Onion; sliced
½ pounds Button mushrooms
1 cup Broccoli flowerets

Directions

Separate the onion into rings Steam the broccoli 5 minutes. (or microwave a few minutes) In an electric blender combine the flour, salt, baking soda, egg yolk, and water. Blend to mix. Let stand 15 minutes. Heat 3 - 4 inches of oil in a deep heavy kettle, deep-fat fryer, or electric wok until it registers 375 degrees on a deep-fat thermometer. Test batter consistency by dipping one piece of vegetable and letting excess drip off. There should be a light coating left on. Dip and fry, a few at a time, in the hot oil until golden. Drain on paper towels and keep warm in the oven heated to 250 degrees until all are cooked.

Recipe by: Jean Hewitt's International Meatless Cookbook Posted to recipelu-digest by gpgb@... (Michael Bauman) on Mar 27, 1998

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