Tempura Fried Vegetables


1 cup sifted flour
1 egg yolk
1 cup ice water
Oil for deep frying
1 cup flour
Soy sauce for dipping

Use assortment of fresh vegetables,choose several or try them all:


Green beans - ends trimmed leave whole

Carrots - sliced diagonally about 1/4" thick

Sweet potato - peeled, sliced diagonally about 1/4" thick

Zucchini - sliced about 1/4" thick

White button mushrooms caps - halve if caps are large

Onion - sliced in half lengthwise then slice 1/4" thick (run a toothpick through the layers to hold half rings together)

Bell Pepper - sliced about 1/4" thick


Prepare vegetables and thoroughly dry with paper towel.

Heat oil in a thick pot.In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork, just till ingredients are loosely combined. The batter should be lumpy not smooth. If you over-mix until smooth the coating will become heavy and turn out oily.

Place 1 cup of flour on a plate, dip vegetables in the flour, shake off excess. Then dip in batter and lay in the hot oil and deep fry until golden brown and place on a plate with paper towels to allow excess oil to drain off. Skim the surface of the oil occasionally to keep it clean. After frying vegetables serve with soy sauce for dipping.

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