Vegetable Tempura

How to make Vegetable Tempura Recipe

4 SERVINGS

For the Tempura Batter:
1/2 cup All-purpose flour
1/2 cup Cornstarch
1 Egg
1/2 teaspoon Salt
1/2 cup Cold water
As needed Vegetable oil, for deep-frying
2 1/2 cups Sweet potatoes, peeled, julienned (keep in water to prevent discoloration; pat dry just before using)
1 Japanese eggplant, cut lengthwise into
1/4-inch (.6 cm) slices
1/2 cup Mushrooms, sliced lengthwise into 1/4-inch (.6 cm) thickness
1 cup Zucchini, sliced lengthwise into 1/4-inch (.6 cm) slices

Method:
Stir batter ingredients together. Do not overstir; batter should be lumpy. Let sit 15 minutes.

Heat the oil to 375°F (190°C).

Dip vegetable strips into batter (it does not matter if a few stick together).

Fry until light golden brown, then drain on paper towels.

Serve with soy sauce or Tempura Dipping Sauce