| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Corn starch |
| 1/4 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Water |
| 1 | Egg, slightly beaten |
INSTRUCTIONS
In bowl stir together the first 5 ingredients. Add water and egg; stir until smooth. Pour 1 quart (about) corn oil into large skillet to depth of 1/2 inch, filling no more than 1/3 full. Heat over medium heat to 375 degrees F. Dip 4 cups cut up vegetables, such as zucchini, carrots, onions, green beans and mushrooms, or 1 lb boneless, skinless chicken breast, cut into 1 inch cubes or into strips,(or pork) a few at a time into batter, (Stir batter occasionally). Carefully add vegetables or meat to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels... Serve with your favorite tempura sauce or other sauce of your choice. Serves 2 to 4. NOTE: Herb Batter: Follow basic recipe. Add 1 tsp. dried basil leaves and 1 clove garlic, minced. Beer Batter: Follow basic recipe. Omit water. Add 1/3 cup cold beer. NOTE: Cut all veggies (except green beans) into strips about the thickness of a green bean. Paper towel blot dry so the batter will cling to the veggies. Recipe taken from an Argo Cornstarch ad in a magazine in 1982 Triple YUM!!! Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 4, 1997
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