Vegetable Tempura

Recipe Ingredients

2/3 cup	41g / 1.4oz	Unbleached white flour
2/3 cup	41g / 1.4oz	Arrowroot - (or cornstarch)
2 tablespoons	30ml	Baking powder
1 tablespoon	15ml	Curry powder
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1 cup	237ml	-- water
		Vegetables: carrots - broccoli, cauliflower
		Bell pepper - parsnips, etc.)
		Unbleached flour for - dredging the vegetable
		Cooking oil for deep-frying - the tempura vegetable

Recipe Instructions

Mix all of the dry ingredients together. Add the water gradually until the mixture has the consistency of a light batter. The batter can be used immediately or refrigerated until needed. Leftover batter can be saved for future use.

Cut the vegetables into manageable pieces. For example, use florets of broccoli and cauliflower; cut carrots, potatoes, and parsnips into slices of about 3/8 inch; cut bell peppers into 1/2-inch wide strips, and so on. Drain the vegetables. Dredge in flour and dust off the excess.

Pour about 2 inches of cooking oil into a deep frying pan and begin heating it. (The oil should be about 375F to fry the vegetables.) Dip the floured pieces of vegetable into the tempura batter to coat thoroughly. Deep-fry the vegetables until golden brown. drain on paper towels and serve immediately, accompanied by a dipping sauce, such as a sweet and sour sauce.

Source:
Better Homes and Gardens, January 1998, Page 130.

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