Vegetable Tempura

Vegetable Tempura Recipe

Yield:

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

Recipe from

Argo Corn Starch

Ingredients

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

Preparation

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.

Note:

August 2008
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