"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tempura Vegetables Recipe

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This recipe for Tempura Vegetables, by , is from The Mock Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa (Mock) Chrisco
Added: Tuesday, June 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 medium zucchini
2 medium yellow squash
1 medium onion
3/4 c cornstarch
1/2 c self rising cornmeal
1/4 tsp pepper
1/2 c water
1 large egg, lightly beaten
Oil
1/2 tsp salt

Directions:
Directions:
Cut veggies into 1/4" thick slices. Separate onion slices into rings. Combine cornstarch, cornmeal, and pepper; stir in 1/2 cup water and egg until smooth. Dip vegetables into batter. Pour oil to a depth of 1/2" into a heavy skillet; heat to 375. Fry veggies in batches, 4 minutes or until golden. Drain on paper towels; sprinkle with salt.

Number Of Servings:
Number Of Servings:
4 Servings

 

 

 

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