Ingredients Jump to Instructions ↓

  1. 2/3 cup 41g / 1.4oz Unbleached white flour

  2. 2/3 cup 41g / 1.4oz Arrowroot - (or cornstarch)

  3. 2 tablespoons 30ml Baking powder

  4. 1 tablespoon 15ml Curry powder

  5. 1 1/2 teaspoons 7 1/2ml Salt

  6. 1/2 teaspoon 2 1/2ml Black pepper

  7. 1 cup 237ml -- water Vegetables: carrots - broccoli, cauliflower Bell pepper - parsnips, etc.

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix all of the 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. Dredge 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 375F 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.


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