TEMPURA VEGETABLES (the term tempura suggests that you use a tempura pan for cooking,which is a wok with a rack attachment to drain the cooked vegetables; any pan for deep-frying and a cooling rack sitting over paper towels for draining can be used)
Vegetables:
A variety of vegetables may be used… mushrooms,cauliflower florets,whole green beans,fresh asparagus,or white onions cut and separated into rings
Batter:
1 cup flour
1 cup ice water
1 slightly beaten egg
2 T. salad oil
½ tsp. sugar
½ tsp. salt
Prepare batter. Beat together the flour,water,egg,oil,sugar,and salt till all ingredients are just well moistened. A few lumps should remain. Keep batter cool by sitting the bowl of batter in a bed of ice.
Heat fat,deep enough to cover vegetable pieces, to 360-365°. Dip vegetables in batter; shake off excess; cook in deep fat till tender and browned. Drain thoroughly. Serve with condiments,if desired. (ketchup, or 1 ½ T. soy sauce mixed with ¼ cup prepared mustard may complement the vegetable flavors)
You may dip the vegetables in the batter first,and then coat them with finely crushed cornflake crumbs before frying for a crispier product.