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Vegetable Tempura

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETABLE TEMPURA
 Categories: Vegetarian, Appetizers
      Yield: 10 Servings
 
    2/3 c  Unbleached white flour
    2/3 c  Arrowroot (or cornstarch)
      2 tb Baking powder
      1 tb Curry powder
  1 1/2 ts Salt
    1/2 ts Black pepper
      1 c  ;water
           Vegetables: carrots,
           -broccoli, cauliflower,
           -potatoes, bell pepper,
           -parsnips, etc.)
           Unbleached flour for
           -dredging the vegetables
           Cooking oil for deep-frying
           -the tempura vegetables
 
   Mix all of teh dry ingredients together. Add the water gradually
  until the mixture has the consistency of a light batter. The batter
  can be used immediately or refrigerated until needed. Leftover batter
  can be saved for future use.
  
   Cut the vegetables into manageable pieces. For example, use florets
  of broccoli and cauliflower; cut carrots, potatoes, and parsnips into
  slices of about 3/8 inch; cut bell peppers into 1/2-inch wide strips,
  and so on. Drain the vegetables. dreidge in flour and dust off the
  excess.
  
   Pour about 2 inches of cooking oil into a deep frying pan and begin
  heating it. (The oil should be about 375 degrees F to fry the
  vegetables.) Dip the floured pieces of vegetable into the tempura
  batter to coat thoroughly. Deep-fry the vegetables until golden
  brown. drain on paper towels and serve immediately, accompanied by a
  dipping sauce, such as a sweet and sour sauce.
  
   From DEEANNE's recipe files
 
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