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Photo: Lisa Romerein; Styling: Dani Fisher Photo by: Photo: Lisa Romerein; Styling: Dani Fisher

Tempura Vegetable Crudités

Beer lightens the batter here, making this a good appetizer to serve with your favorite ale (or more of that same beer). The cake flour gives the coating a lighter texture.

Sunset DECEMBER 2011

  • Yield: Serves 10
  • Total:15 Minutes

Ingredients

  • About 6 cups vegetable oil for frying
  • 1 1/4 cups cake flour
  • 1 cup light beer or amber ale
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • About 1 lb. precut vegetables, such as peppers, mushrooms, and broccoli florets from the salad bar or a stir-fry mix
  • 1/2 cup mayonnaise
  • 3 tablespoons whole-grain mustard

Preparation

1. Heat oil in a wide pot over high heat until it reaches 350° on a deep-fry thermometer. Reduce heat to low. Whisk flour, beer, salt, garlic powder, and cayenne together in a medium bowl. Working in 2 batches and using tongs, drop vegetables into batter and then into oil. Fry until golden brown, about 4 minutes. Drain on paper towels.

2. Mix mayonnaise and mustard together and serve on the side.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 62%
  • Protein: 2.3g
  • Fat: 14g
  • Saturated fat: 1.7g
  • Carbohydrate: 16g
  • Fiber: 1.1g
  • Sodium: 177mg
  • Cholesterol: 3.1mg
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Tempura Vegetable Crudités recipe

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