Vegetable Tempura - Japanese
- 2 c All-purpose flour; sifted
- 1 ts Salt
- 1/8 ts Baking soda
- 1 Egg yolk
- 2 c Ice water
- Vegetable oil for frying
- 2 md Zucchini; sliced thin
- 1 Green pepper; cut into
- -strips
- 1 lg Onion; sliced
- 1/2 lb Button mushrooms
- 1 c Broccoli flowerets
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@attica.net (Michael Bauman) on Mar 27,
1998
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@attica.net (Michael Bauman) on Mar 27,
1998
