| Recipe Name:
Vegetable Tempura |
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| Category:
Cuisines of the World |
Sub Category:
Japanese |
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| Prep Time |
Cook Time |
Serves |
| 30 mins |
15 mins |
2 |
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Ingredients: |
| All-purpose flour; sifted |
|
1 cup |
| Salt |
|
1 tsp |
| Baking soda |
|
1/8 tsp |
| Egg yolk |
|
1 |
| Ice water |
|
2 cup |
| Vegetable oil for frying |
| Zucchini; sliced thin |
|
2 medium |
| Green pepper; cut into strips |
|
1 |
| Large onion; sliced |
|
1 |
| Button mushrooms |
|
250 g |
| Broccoli flowerets |
|
1 cup |
| Oil to fry |
|
|
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Method: |
- Separate the onion into rings
- Steam the broccoli 5 minutes
- In a blender combine the flour, salt, baking soda, egg yolk, and water.
- Blend and let stand for 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 the 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 brown
- Drain on paper towels and keep warm in the oven heated to 250 degrees until all are cooked.
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