Mixed Vegetable Tempura
Tempura is an ancient and delicate dish that is prepared in many parts of the Asian world, most notably Japan. The light and crispy taste makes it a favorite, and it is so easy to prepare. Like its Indian neighbor the pakora, tempura can be served with a meal, or as a snack on its own.
- 1 1/2 cups mixed vegetables such as carrots, zucchini, or cabbage
- 2/3 cup white flour
- 2/3 cup cornstarch or arrowroot powder
- 2 Tbsp baking powder
- 1 Tbsp curry powder
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1 cup water
- Oil for deep-frying such as safflower or peanut oil
- Cut all vegetables into julienne strips (long and thin) and set aside.
- Mix flour, cornstarch, baking powder, curry powder, salt, and pepper in mixing bowl.
- Add water and stir until smooth.
- Heat oil in wok or deep fryer. Temperature should be between 360 – 370 F.
- Dip vegetable pieces in batter and drop carefully, one at a time, into hot oil.
- Fry for 1 – 2 minutes on each side and remove with slotted spoon.
- Serve with sweet and sour dipping sauce.