Vegetable Tempura
Source of Recipe
Gannett News Service
Recipe Introduction
Fried food is not exactly good for you, especially food that has been deep-fried. Somehow, though, deep-fried doesn't seem as sinful if it's made with vegetables and you call it something exotic, such as tempura.
vegetables with a low water content work better and don't break down the oil so quickly, which causes spattering. We
found four veggies that work well: sweet potato, broccoli, zucchini and onions.
List of Ingredients
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Accent seasoning
1/2 teaspoon salt
1 egg, slightly beaten
2/3 cup very cold water
1 small sweet potato
1 zucchini
1 large sweet onion
2 cups broccoli florets
Vegetable or canola oil for deep-frying
Recipe
Combine flour, cornstarch, baking powder, baking soda, Accent and salt in a small bowl. Add egg and cold water and mix thoroughly. Set batter aside.
Peel and slice sweet potato and slice zucchini thinly. Peel and slice onion into thick rings.
In a large Dutch oven, heat about 5 inches of oil to 350 degrees. Test with a thermometer, and adjust heat to maintain the temperature.
Working in small batches so as not to crowd the pan, dip vegetables in the batter and carefully drop into hot oil. Cook until batter is golden brown on all sides. Vegetables will cook quickly. Carefully remove cooked vegetables
with a slotted spoon to a paper-towel-lined dish.
Repeat until all vegetables are cooked. Serve immediately with sweet and sour sauce or hot mustard and a bit of soy sauce.
Makes 4 servings.
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