Benihana Vegetable Tempura

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large eggs
• 2 cups rice flour
• 1 cup ice water
• 1/2 head broccoli, broken into florets, blanched
• 1/2 small head cauliflower, broken into florets, blanched
• 1 onion, sliced in rings
• 1 -2 zucchini, sliced
• 1 -2 carrot, grated
• 1/2 cup rice flour
• 2 lbs onions, sliced into rings
• 1/2 cup flour
• 1 large head cauliflower, broken into florets, blanched
• 1/2 cup flour

Recipe

• 1 decide which kind of tempura you are going to do and then prepare vegetables for frying.
• 2 in a large mixing bowl, break the eggs into 1 cup ice water. whisk quickly but not thoroughly. add the rice flour all at once; mix until the batter is loosely combined. (if overmixed, the batter will be too heavy when deep-fried.).
• 3 heat 4 cups of peanut oil on high in a wok or deep-fryer until almost smoking. make the tempura in small batches.
• 4 toss the vegetables in a bowl with the additional flour. dip vegetable in batter and deep-fry.
• 5 note - if the carrots are grated, take them up in clumps and dip them in the flour. you will then dip them in the batter to deep-fry them in clumps.
• 6 drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (tempura does not fry to a 'golden brown'. it will be almost a pasty when done.).