Vegetable tempura Recipe

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Vegetable tempura

Artist:	_	Yield:	10
Categories:	Appetizers, Asian, Japanese, Vegetarian	Rating:	0
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Ingredients:

2/3	cup	Unbleached white flour
2/3	cup	Arrowroot (or cornstarch)
2	tbsp	Baking powder
1	tbsp	Curry powder
1 1/2	tsp	Salt
1/2	tsp	Black pepper
1	cup	Water
		Vegetables: carrots
		-broccoli, cauliflower
		-potatoes, bell pepper
		-parsnips, etc.)
		Unbleached flour for
		-dredging the vegetables
		Cooking oil for deep-frying
		-the tempura vegetables

Procedures:

1	Mix all of teh dry ingredients together.
2	Add the water gradually until the mixture has the consistency of a light batter.
3	The batter can be used immediately or refrigerated until needed.
4	Leftover batter can be saved for future use.
5	Cut the vegetables into manageable pieces.
6	For example, use florets of broccoli and cauliflower; cut carrots, potatoes, and parsnips into slices of about 3/8 inch; cut bell peppers into ?inch wide strips, and so on.
7	Drain the vegetables.
8	Dreidge in flour and dust off the excess.
9	Pour about 2 inches of cooking oil into a deep frying pan and begin heating it.
10	(the oil should be about 375 °F to fry the vegetables).
11	Dip the floured pieces of vegetable into the tempura batter to coat thoroughly.
12	Deep-fry the vegetables until golden brown.
13	Drain on paper towels and serve immediately, accompanied by a dipping sauce, such as a sweet and sour sauce