Thursday, May 16, 2013

Vegetables Tempura

Vegetables Tempura Recipe


6 cups vegetable oil for frying
1 1/4 cups cake flour
1 cup light beer or amber ale
1/2 teaspoon kosher salt

1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1 lb. precut vegetables, such as peppers, mushrooms, and broccoli florets from the salad bar or a stir-fry mix
1/2 cup mayonnaise
3 tablespoons whole-grain mustard

  1. Heat oil in a wide pot over high heat until it reaches 350° on a deep-fry thermometer. Reduce heat to low. Whisk flour, beer, salt, garlic powder, and cayenne together in a medium bowl. Working in 2 batches and using tongs, drop vegetables into batter and then into oil. Fry until golden brown, about 4 minutes. Drain on paper towels.
  2. 2. Mix mayonnaise and mustard together and serve on the side.



Lauren Waters said...

I like these veggies

Thinking Outside The Sandbox said...

Seriously, cannot wait to have that!

Melinda Dunne said...

Oh gosh that looks really good! I haven't made Tempura in years!

Mel Cole said...

o gosh, another recipe for me to bookmark. thank you!

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Chubskulit Rose said...

I love making green pepper tempura, spinach is good too!

Travel Quest said...

Oh this is a good addition on my healthy diet recipe thanks!

Marms @ Yummy Favorites said...

looks really yummy...I would love to make this at home.

nova hedges said...

I have tried your twice baked potatoes and they were good... i can't wait for this recipe next. Thanks for sharing such an easy one. it's what i need.

Anonymous said...

That looks so good, I can not wait to try this recipe, thank you.

becca said...


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