Tempura fried vegetables

Yield: 1 servings

Measure Ingredient
\N \N Broccoli; cut into florets
\N \N Eggplant; sliced 1/4 inch
\N \N ; thick
\N \N Green pepper; sliced into rings
\N \N Button mushrooms; left whole
\N \N Yellow squash; sliced 1/4 inch
\N \N ; thick
1 cup Ice water
1 tablespoon Vegetable oil
1 \N Egg yolk
1 cup Sifted flour
1 tablespoon Cornstarch
1 teaspoon Baking powder
1 teaspoon Salt



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.


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