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Tempura Batter for French Fried Seafood & Vegetables Recipe

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This recipe for Tempura Batter for French Fried Seafood & Vegetables is from Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Seafood: Fish, Scallops, Shrimp
Vegetables: Green peppers, carrots, broccoli, eggplant, mushrooms,
onions, pea pods, string beans, sweet potatoes, cauliflower,
squash (yellow & zucchini)

Basic Tempura Batter
1 cup ice water
1 egg
1 cup all-purpose flour
Peanut or vegetable oil

CORNMEAL TEMPURA BATTER
½ cup all-purpose flour
½ cup corn meal
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
2 egg whites, lightly beaten
1 cup ice water
Directions:
Directions:
Wash, slice, drain and chill well before cooking. The secret to the crispness of tempura is very hot oil and icy-cold food and batter.

For basic tempura batter: Combine water & egg, mixing well. Add flour and stir until well blended. Batter should be lumpy. Dip well-chilled seafood or vegetables into batter, a few pieces at a time. Drop into deep oil heated at 375 degrees and fry until golden brown. Drain on paper towels. Serve immediately

Fort cornmeal tempura batter: Combine dry ingredients and add egg whites and water. Stir until well blended. Batter should be lumpy. Dip well chilled seafood or vegetables into batter. Drop into deep oil heated to 375 degrees and fry until brown. Drain on paper towels.

 

 

 

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