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.
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
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
6.Return oil to temperature before repeating process with remaining vegetables.
7.Serve, if desired, with Teriyaki sauce for dipping.
