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TEMPURA VEGETABLES
MAKES 6
-
8 SERVINGS
2 Ibs. assorted fresh vegetables,
such as whole green beans,
broccoli florets, small whole mushrooms,
sweet potato slices, red or green bell pepper slices,
scallions, eggplant and snow peas
1 cup cake flour
l/4 tsp. baking soda
l/4 tsp. salt
1 cup ice cold seltzer water
l/2
tsp. reduced-sodium soy sauce, optional
7 cups peanut oil
Bottled teriyaki sauce for dipping, optional
1. Arrange vegetables on a tray; pat dry with paper towels.
In a medium bowl, combine flour, baking soda and salt.
Lightly stir in seltzer, soy sauce, if desired, and the egg.
2. Pour oil into deep fryer. Set fryer temperature to 375”F/19O”C.
3. Line a 15x10x1-inch baking pan with a double thickness
of paper towels. Place pan near fryer.
4. Using a fork, dip vegetables into batter, letting any excess batter
drip back into bowl.
Pl
ace
dipped vegetables on a piece of waxed
paper that has been sprayed with nonstick cooking spray.
5. With fryer lid closed, lower empty fryer basket into oil and quickly
bring back to highest position. Add a few coated vegetables to the
basket, close lid and lower filled basket into oil. Fry 2
-
3 minutes
until golden brown. Remove and place in paper towel-lined baking
pan to drain. Keep warm.
6. Return oil to temperature before repeating process with remaining
vegetables.
7. Serve, if desired, with Teriyaki sauce for dipping.