Vegetable tempura - japanese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour; sifted |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Baking soda |
| 1 | Egg yolk | |
| 2 | cups | Ice water |
| Vegetable oil for frying | ||
| 2 | mediums | Zucchini; sliced thin |
| 1 | Green pepper; cut into strips | |
| 1 | large | Onion; sliced |
| ½ | pounds | Button mushrooms |
| 1 | cup | Broccoli flowerets |
Directions
Separate the onion into rings Steam the broccoli 5 minutes. (or microwave a few minutes) In an electric blender combine the flour, salt, baking soda, egg yolk, and water. Blend to mix. Let stand 15 minutes. Heat 3 - 4 inches of oil in a deep heavy kettle, deep-fat fryer, or electric wok until it registers 375 degrees on a deep-fat thermometer. Test batter consistency by dipping one piece of vegetable and letting excess drip off. There should be a light coating left on. Dip and fry, a few at a time, in the hot oil until golden. Drain on paper towels and keep warm in the oven heated to 250 degrees until all are cooked.
Recipe by: Jean Hewitt's International Meatless Cookbook Posted to recipelu-digest by gpgb@... (Michael Bauman) on Mar 27, 1998