Tempura fried vegetables

1 servings

Ingredients

QuantityIngredient
Broccoli; cut into florets
Eggplant; sliced 1/4 inch
; thick
Green pepper; sliced into rings
Button mushrooms; left whole
Yellow squash; sliced 1/4 inch
; thick
1cupIce water
1tablespoonVegetable oil
1Egg yolk
1cupSifted flour
1tablespoonCornstarch
1teaspoonBaking powder
1teaspoonSalt

Directions

BATTER

WHITE REMOUADE

2 cups mayonnaise 1 tablespoon minced garlic 3 tablespoon chopped onion 3 tablespoon chopped green onion 2 tablespoon chopped celery 2 tablespoon chopped pimiento 1 tablespoon Tabasco 1 tablespoon lemon juice 1 tablespoon Lea & Perrins Salt and pepper (to taste) Heat oil to 350 degrees (at least 2" deep if using a skillet). Using tongs, dip each piece of vegetable until submerged in batter, quickly shake off excess batter and drop in hot oil. Vegetables are cooked when they float to the surface.

White Remouade:

Combine all ingredients in a blender until mixed well. Allow to stand 30-60 minutes, covered in the refrigerator before using.

Enjoy!

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