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 \N | 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