Recipe: Batter Fried Vegetables/Tempura Batter

BATTER FRIED VEGETABLES

3/4 c. cornstarch
1/4 c. flour
1 tsp. baking powder
Salt and pepper
1/2 c. water
1 egg, slightly beaten

Stir together: Stir together then add to cornstarch mixture: Dip vegetables, zucchini, carrots, etc. into batter 2 to 3 at a time and fry in frying pan until golden brown, turning once. 2 to 3 minutes same time each side. Be careful about hot oil. Use a little at a time or follow directions for your deep fry pan.

BATTER FOR VEGETABLES (OR FISH)

1 c. cold water
1/4 c. oil
1 egg
--Add:--
1 c. flour
4 tsp. corn starch
1 tsp. baking powder
1 tsp. salt
Garlic salt to taste

Mix together. Mix well. Dip vegetables or fish in batter. Allow excess to drip off. Fry in hot oil. Very good!

BATTER COATED FRUIT AND VEGETABLES

1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 egg, slightly beaten
1 c. milk
Bananas, cut into 1" chunks
Cauliflower, separated into flowerets
Eggplant, cut into finger size strips
Onion rings
1 qt. (about) corn oil

Sift together flour, baking powder and salt. Mix together egg, milk and 1/4 cup of the corn oil, add to dry ingredients, beating until smooth. Thoroughly dry fruit or vegetables; dust with flour, then shake off excess. Dip into batter; drain on wire rack over waxed paper. Pour corn oil into heavy, sturdy, flat-bottomed 3 quart saucepan or deep fryer, filling utensil no more than 1/3 full. Heat over medium heat o 375 degrees. Fry prepared food in hot corn oil, a few at a time, until golden brown. Drain on absorbent paper; season and serve. Makes 1 2/3 cups batter or enough to coat 8 to 9 cups prepared fruit or vegetables.

GOLDEN PUFF TEMPURA BATTER

1 c. sifted flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. seasoned salt
1/2 tsp. chili powder
2 eggs, beaten
1/3 c. milk
1 tbsp. oil

Into small bowl, sift the flour, sugar, baking powder, seasoned salt and chili powder. Add eggs, milk and oil; stir until smooth and evenly blended. For tempura, just coat bite size pieces of your favorite veggies and meat, making sure they are not more than 1/4" thick. Fry in hot grease until golden.

VEGETABLES IN BEER BATTER

1 1/4 c. beer
1 1/3 c. all-purpose flour
2 tbsp. grated Parmesan cheese
1 tbsp. snipped parsley
1 tsp. salt
Dash garlic powder
1 tbsp. olive oil
2 beaten egg yolks
2 stiff beaten egg whites
1 or 2 zucchini, sliced
1 sm. cauliflower, in flowerets
1 green pepper, cut in strips

Let beer stand at room temperature 45 minutes. In bowl combine flour, Parmesan, parsley, salt and garlic powder. Stir in olive oil, beer and egg yolks; beat until smooth. Fold in the stiff beaten egg whites. Dip vegetables in batter and fry in deep hot fat a few at a time. Drain on paper towels and serve immediately.

BATTER - FRIED VEGETABLES

3/4 c. cornstarch
1/4 c. flour
1 tsp. baking powder
1 tsp. Tony's season
1/2 c. water
1 egg, beaten
1 qt. cooking oil
4 c. cut up vegetables

Mix first 5 ingredients. Stir in water and egg until smooth. Heat oil hot 375 degrees. Dip vegetables, a few at a time, into batter. Slice vegetables thin. Fry, turning once, 2-3 minutes.

BATTER FRIED VEGETABLES

3/4 c. cornstarch
1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. water
1 egg, slightly beaten
1 qt. corn oil
4 c. cut up vegetables such as:
zucchini, carrots, onions,
peppers, mushrooms,
green beans

In a bowl stir first 5 ingredients. Stir in egg and water until smooth. Pour corn oil into large skillet to depth of 1/2 inch, heat to medium (375 degrees). Dip vegetables a few at a time into batter, carefully add vegetables to hot oil. Fry, turning once 2 to 3 minutes until golden brown and crisp. Drain on paper towel. Batter fried chicken: omit vegetables, substitute 1 pound boneless chicken cut into cubes.

DEEP FRIED VEGETABLES IN TEMPORA BATTER

--BATTER:--
1 tbsp. oil
1/4 c. cornstarch
1/4 c. beer
2 eggs, separated
Salt & pepper

Mix yolks with first 4 ingredients. Beat whites but not too stiff. Fold into above batter. Cut onion rings and slice mushrooms, green peppers and zucchini into bite-size pieces. Deep fry after dipping in batter at 425 degrees until golden brown.

BATTER FOR VEGETABLES
1 c. water
1/4 c. oil
1/2 tsp. salt
1 c. flour (plain)
1/2 tsp. garlic salt
4 tbsp. cornstarch
1 tbsp. baking powder
1 egg

Mix all ingredients. Wash vegetables good before dipping. Good for broccoli, squash, onion rings, mushrooms, etc. Before dipping vegetables in the batter, flour them good on all sides.