Tempura Batter for Vegetables
Yield: 2 cups
Ingredients
- 1 cup all-purpose 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)
Instructions
- 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.
