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batter eggs rice flour water broccoli head cauliflower onion zucchini carrot rice flour onion onions flour cauliflower head cauliflower flour
Viewed: 133 - Published at: 2 years agoIngredients
- Tempura Batter
- 2 large eggs
- 2 cups rice flour
- 1 cup ice water
- Mixed Vegetable Tempura
- 1/2 head broccoli, broken into florets, blanched
- 1/2 small head cauliflower, broken into florets, blanched
- 1 onion, sliced in rings
- 1 -2 zucchini, sliced
- 1 -2 carrot, grated
- 1/2 cup rice flour
- Onion Tempura
- 2 lbs onions, sliced into rings
- 1/2 cup flour
- Cauliflower Tempura
- 1 large head cauliflower, broken into florets, blanched
- 1/2 cup flour
Method
- Decide which kind of Tempura you are going to do and then prepare vegetables for frying.
- In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
- Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
- Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
- NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
- Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).
