Recipe - Light Batter

Three fourths cup Corn starch
One fourth cup Flour
1 teaspoon Baking powder
One half teaspoon Salt
One fourth teaspoon Pepper
One half cup Water
1 Egg, slightly beaten

In bowl stir together the first 5 ingredients. Add water and egg; stir
until smooth. Pour 1 quart (about) corn oil into large skillet to depth of
One half inch, filling no more than 1/3 full. Heat over medium heat to 375
degrees F. Dip 4 cups cut up vegetables, such as zucchini, carrots, onions,
green beans and mushrooms, or 1 pound boneless, skinless chicken breast, cut
into 1 inch cubes or into strips,(or pork) a few at a time into batter,
(Stir batter occasionally). Carefully add vegetables or meat to hot oil, a
few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown
and crisp. Drain on paper towels... Serve with your favorite tempura sauce
or other sauce of your choice. Serves 2 to 4.

NOTE: Herb Batter: Follow basic recipe. Add 1 tsp. dried basil leaves and 1
clove garlic, minced.

Beer Batter: Follow basic recipe. Omit water. Add
1/3 cup cold beer. NOTE: Cut all veggies (except green beans) into
strips about the thickness of a green bean. Paper towel blot dry so the
batter will cling to the veggies.

Recipe taken from an Argo Cornstarch ad in a magazine in 1982 Triple YUM!!!

Posted to TNT Prodigy's Recipe Exchange Newsletter by Judy Ferbert
ajewell@sound.net on Jul 4, 1997