Tempura Or Batter-Fried Vegetables

Serves: 0
Total Calories: 839


frozen artichoke heart cooked and drained
mushrooms Fresh, cleaned and sliced
carrot peeled and thinly sliced diagonally
zucchini cut in 2" sticks
Large parsley sprigs
vegetable oil
1 cup flour
1 cup water ice
1 egg lightly beaten
2 tablespoons vegetable oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup apricot preserves
1/8 teaspoon red pepper flake crushed


Dry very thoroughly on paper towels whichever vegetables you wish to use.

In a large heavy saucepan or deep fat fryer heat at least 2 inches of oil to 375° F.

Just before using, prepare tempura batter. In a medium bowl beat together flour, ice water, egg, oil, sugar and salt. Keep batter cool with an ice cube or two. Dip vegetables in batter. Fry in oil until browned. Drain on paper towels.

In a small bowl mix preserves and pepper flakes. To serve, dip vegetables in apricot sauce or sprinkle with salt.

Nutritional Facts:

Total Calories: 839
Calories from Fat: 147

This Tempura Or Batter-Fried Vegetables recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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