Vegetables Tempura Recipe
Ingredients
| Eggs | 3 | |
| Ice water | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Peanut oil | ||
| 1 medium sweet potato, peeled and cut into 1/4-inch slices | ||
| 2 carrots, cut into 1/4-inch strips | ||
| 2 green peppers, cut into 1/4-inch strips | ||
| 1 small eggplant, cut into 1/4-inch slices | ||
Directions
In a mixing bowl, beat eggs with ice water until light.
Sift in flour and baking powder.
Whisk the mixture, adding enough water to make a thin batter.
Set aside for 3 minutes.
In wok or heavy skillet, heat oil to 375°F.
Piece by piece, dip vegetables first into batter, then slide into hot oil.
Fry ingredients of the same kind together, but do not overcrowd the wok.
Drain on paper toweling.
Serve hot.
Sift in flour and baking powder.
Whisk the mixture, adding enough water to make a thin batter.
Set aside for 3 minutes.
In wok or heavy skillet, heat oil to 375°F.
Piece by piece, dip vegetables first into batter, then slide into hot oil.
Fry ingredients of the same kind together, but do not overcrowd the wok.
Drain on paper toweling.
Serve hot.
Chef
