Tempura Batter for Vegetables
The important point with tempura is not crowding the pan, by frying too many pieces at a time.
This batter uses any cheap lager beer - sparkling water can also be substituted. The standing time is a good idea, but not critical if you are in a hurry.
Tempura Batter for Vegetables
1 cup flour
3/4 tsp salt
1/4 tsp pepper
6 oz. (1/2 can) beer
2 Tbsp. melted butter
2 eggs, separated
Combine flour, salt, pepper in mixing bowl. In smaller bowl beat egg yolks until light, add beer and stir in dry ingredients (stir only until moistened). Stir in butter. Let stand at room temperature about 1 hour.
Beat egg whites until stiff and gently fold in batter. Dust seafood and vegetables with flour, then dip into batter. Fry at 375 degrees about 3 to 6 minutes. Turn only once. Drain on paper towel.
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