| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Appetizers |
10 |
Servings |
INGREDIENTS
| 2/3 |
c |
Unbleached white flour |
| 2/3 |
c |
Arrowroot (or cornstarch) |
| 2 |
tb |
Baking powder |
| 1 |
tb |
Curry powder |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 |
c |
;water |
|
|
Vegetables: carrots, broccoli, cauliflower, potatoes, bell pepper, parsnips, etc.) |
|
|
Unbleached flour for dredging the vegetables |
|
|
Cooking oil for deep-frying the tempura vegetables |
INSTRUCTIONS
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 3/8 inch; cut bell peppers into 1/2-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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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