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Vegetable Tempura

Yield 1 1/2 cups batter, enough for about 4 cups of vegetables


  • 3/4 cup Argo® Corn Starch
  • 1/4 cup flour
  • 1 teaspoon Argo® Baking Powder
  • 2 1/2 teaspoons Spice Islands® Garlic Salt
  • 1 1/2 teaspoons Spice Islands® Onion Powder
  • 1/4 teaspoon Spice Islands® Fine Grind Black Pepper
  • 1/8 teaspoon Spice Islands® Cayenne Pepper
  • 1/2 cup water or beer
  • 1 egg, slightly beaten
  • Mazola® Corn Oil for deep fat frying
  • 4 cups cut-up vegetables, such as zucchini, carrots, onion or mushrooms

How to Make It

  1. COMBINE corn starch, flour, baking powder, garlic salt, onion powder, black pepper and cayenne pepper in a medium bowl. Add water and egg; stir until mixture is smooth.

    HEAT 3 to 4 inches of oil in a deep pot over medium heat to 350°F.

    DIP vegetables into batter, stirring batter occasionally. Fry a few vegetables at a time, turning once, 2 to 3 minutes or until golden brown and crisp.

    DRAIN on paper towels. Serve immediately.

    Recipe variation: 1 1/2 pounds raw, peeled shrimp can be substituted for the vegetables.