| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Japanese | Side, Dishes | 1 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour; sifted |
| 1 | ts | Salt |
| 1/8 | ts | Baking soda |
| 1 | Egg yolk | |
| 2 | c | Ice water |
| Vegetable oil for frying | ||
| 2 | md | Zucchini; sliced thin |
| 1 | Green pepper; cut into strips | |
| 1 | lg | Onion; sliced |
| 1/2 | lb | Button mushrooms |
| 1 | c | Broccoli flowerets |
INSTRUCTIONS
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@attica.net (Michael Bauman) on Mar 27, 1998
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