Monday, September 7, 2009

Tempura Batter

Tempura Batter


¾ cup flour

1 tsp. baking powder

½ tsp. salt
1 egg

½ cup water, or more

Sift flour, baking powder and salt together. Beat egg slightly. Add to dry ingredients. Stir until blended. Add water gradually stirring constantly until batter is smooth and the consistency of a custard sauce. Dip shrimp or vegetables one at a time into batter and fry in hot fat (350-360 degrees F.) until golden brown about 3 minutes. Do not fry too many at once. Remove from fat and drain on paper towels. Serving options: serve with soy sauce, sweet-sour sauce, and hot mustard sauce.

Note: This recipe is good for all the garden vegetables that are plentiful right now. Use it for fried zucchini, fried green peppers, fried eggplant, fried onions, and fried green tomatoes. Peel and slice the vegetables and dip in the tempura batter and then fry in hot fat, turning once when golden brown. Actually Emily made fried zucchini by dipping zucchini slices in beaten egg and then in seasoned flour and then frying the slices in hot fat. But I wanted to share this recipe for tempura batter since it is a little easier to make.

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