Recipe - Vegetable Tater

2/3 cup Unbleached white flour
2/3 cup Arrowroot (or cornstarch)
2 tablespoon Baking powder
1 tablespoon Curry powder
1 One half teaspoon Salt
One half teaspoon Black pepper
1 cup ;water
Vegetables: carrots,
broccoli, cauliflower,
potatoes, bell pepper,
parsnips, etc.)
Unbleached flour for
dredging the vegetables
Cooking oil for deepfrying
the tempura vegetables

Mix all of teh dry ingredients together. Add the water gradually until the
mixture has the consistency of a light batter. The batter can be used
immediately or refrigerated until needed. Leftover batter can be saved for
future use.

Cut the vegetables into manageable pieces. For example, use florets of
broccoli and cauliflower; cut carrots, potatoes, and parsnips into slices
of about 3/8 inch; cut bell peppers into 1/2inch wide strips, and so on.
Drain the vegetables. dreidge in flour and dust off the excess.

Pour about 2 inches of cooking oil into a deep frying pan and begin
heating it. (The oil should be about 375 degrees F to fry the vegetables.)
Dip the floured pieces of vegetable into the tempura batter to coat
thoroughly. Deepfry the vegetables until golden brown. drain on paper
towels and serve immediately, accompanied by a dipping sauce, such as a
sweet and sour sauce.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini