| 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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