Receipies

Publisher: ZZZ Unknown

Page 52

MAIN COURSES
Tempura with Eggless Batter
Courtesy of Tasty and Meatless "Hawaii's Local Favourites" DVD
3 cups all purpose flour 1 tsp baking powder 2 cups ice water Soybean oil Any of your favourite vegetables, including:
Carrots Green pepper Sweet potatoes Mushrooms Green onions Onions
In a wok or saucepan, heat the vegetable oil. Make sure you use an oil with a high smoke point
like soybean or safflower. You will know the oil is hot enough when you place a drop of water
in it and it sizzles loudly. Place the ice water in a bowl and mix in the flour and baking powder. Do not over mix the batter!
The consistency should be quite thick, not runny like a pancake batter, and the bowl should
still have some dry spots of flour in it. Slice the vegetables thinly (the green onions you can leave whole). A helpful tip for using round
onions in tempura is to peel the onion and slice it in half, then stick toothpicks in regular intervals around the onion. With a sharp knife, slice between the toothpicks. You will then
have a nice onion slice that will hold together when it is deep-fried. Dip the vegetable pieces into the batter and coat them well. Slowly lower the battered vegetables into the hot oil. Be careful not to let them touch the bottom
of the pan or they will stick. Do not overcrowd the vegetables in the oil. Leave room for the fritter to expand in the hot oil. Turn them over once and remove them just before they start to turn brown. If you let them turn
brown, the tempura will soak up more of the oil during the cooking and the end result will
have much more fat content in it. Drain the tempura on a plate covered with paper towels.
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