2/3 c Unbleached white flour
2/3 c Arrowroot (or cornstarch)
2 tb Baking powder
1 tb Curry powder
1 1/2 ts Salt
1/2 ts Black pepper
1 c Water
Vegetables: carrots,
-broccoli, cauliflower,
-potatoes, bell pepper,
-parsnips, etc.)
Unbleached flour for
-dredging the vegetables
Cooking oil for deep-frying
-the tempura vegetables
Mix all of the 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 1/2-inch 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. Deep-fry the vegetables until golden
brown. drain on paper towels and serve immediately,
accompanied by a dipping sauce, such as a sweet and
sour sauce.
