Recipe for Tempura Batter For Vegetables from the Sauces section.
Tempura Batter for Vegetables1 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 egg, slightly beaten
3/4 cup cold water
1/4 cup vegetable oil
Cayenne pepper, to taste (optional) Mix together dry ingredients. Add egg, water and oil and cayenne pepper if desired. Stir to blend. Use to dip slices of yellow squash, zucchini, eggplant, green tomatoes, onion rings, mushrooms or fish fillets for frying. Fry in small bit of oil in skillet or wok on very high heat. Batter will keep, covered, in refrigerator for a few days. Yields 2 cups.
We hope you enjoy your freshly made Tempura Batter For Vegetables. This recipe came from Sauces's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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