Recipe - Vegetable Tempura

2 cup Allpurpose flour; sifted
1 teaspoon Salt
1/8 teaspoon Baking soda
1 Egg yolk
2 cup Ice water
Vegetable oil for frying
2 md Zucchini; cut or sliced up thin
1 Green pepper; cut into
strips
1 lg Onion; cut or sliced up
One half pound Button mushrooms
1 cup Broccoli flowerets

Separate the onion into rings Steam the broccoli 5 minutes. (or microwave a
few minutes) In an electric blender combine the flour, salt, baking soda,
egg yolk, and water. Blend to mix. Let stand 15 minutes. Heat 3 4 inches
of oil in a deep heavy kettle, deepfat fryer, or electric wok until it
registers 375 degrees on a deepfat thermometer. Test batter consistency by
dipping one piece of vegetable and letting excess drip off. There should be
a light coating left on. Dip and fry, a few at a time, in the hot oil until
golden. Drain on paper towels and keep warm in the oven heated to 250
degrees until all are cooked.

Recipe by: Jean Hewitt's International Meatless Cookbook

Posted to recipeludigest by gpgb@attica.net (Michael Bauman) on Mar 27,
1998