Tempura Vegetables

MAKES 6 - 8 SERVINGS

2 Ibs. assorted fresh vegetables, such as whole green beans,

broccoli florets, small whole mushrooms,

sweet potato slices, red or green bell pepper slices, scallions, eggplant and snow peas

1 cup cake flour

l/4 tsp. baking soda l/4 tsp. salt

1 cup ice cold seltzer water

l/2 tsp. reduced-sodium soy sauce, optional

7 cups peanut oil

Bottled teriyaki sauce for dipping, optional

1.Arrange vegetables on a tray; pat dry with paper towels. In a medium bowl, combine flour, baking soda and salt. Lightly stir in seltzer, soy sauce, if desired, and the egg.

2.Pour oil into deep fryer. Set fryer temperature to 375”F/19O”C.

3.Line a 15x10x1-inch baking pan with a double thickness

of paper towels. Place pan near fryer.

4.Using a fork, dip vegetables into batter, letting any excess batter drip back into bowl. Pla c e dipped vegetables on a piece of waxed paper that has been sprayed with nonstick cooking spray.

5.With fryer lid closed, lower empty fryer basket into oil and quickly bring back to highest position. Add a few coated vegetables to the basket, close lid and lower filled basket into oil. Fry 2 - 3 minutes until golden brown. Remove and place in paper towel-lined baking pan to drain. Keep warm.

6.Return oil to temperature before repeating process with remaining vegetables.

7.Serve, if desired, with Teriyaki sauce for dipping.