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Tempura

Veggie.Lover's picture
Ingredients
For batter
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)
  Cornstarch 4 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
Assorted vegetables:
  Cauliflower 1⁄4 Cup (4 tbs)
  Zucchini 1⁄4 Cup (4 tbs)
  Yams/Potatoes 1⁄4 Cup (4 tbs)
  Eggplant 1
  Onion 1⁄2
  Broccoli 2 Tablespoon
  Green beans 2 Tablespoon
  Green pepper To Taste
  Carrots 1⁄2
  Mushrooms 2 Tablespoon
  Squash blossoms 3
  Tiger lilies 4
  Parsley sprigs 3
  Vegetable oil 2 Cup (32 tbs)
Directions

Combine all batter ingredients and set aside for 1/2 hour to thicken.
Thinly slice your choice of vegetables or cut into bite-sized pieces, leaving mushrooms, squash blossoms, tiger lilies and parsley sprigs whole. Pat vegetables dry, then dip into batter and coat well.
Deep-fry a few at a time in hot oil (375° F.) until coating is golden brown and vegetables inside are cooked but still crisp. Remove from oil with a slotted spoon and drain on paper towels. Serve at once with Tempura Dipping Sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Deep Fried
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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