Light batter

Yield: 1 Servings

Measure Ingredient
¾ cup Corn starch
¼ cup Flour
1 teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Pepper
½ cup Water
1 Egg, slightly beaten

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 ½ inch, filling no more than ⅓ 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 ⅓ 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@...> on Jul 4, 1997

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