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So! Today I decided to figure out veggie tempura.
It is:
* 1 egg, beaten (vegans, you know your egg substitutes better than I)
* 1/2 cup ice-cold water
* 1/4 cup cornmeal
* 1/2 to 3/4 cup wheat flour
* Enough frying oil to cover the bottom of the pan 1/2" deep. (Oil with a high smoking point is required. Ordinary vegetable oil is fine for this, as is peanut or safflower oil.)
* Veggies or fruit of choice. (We ended up experimenting with many different kinds.)
* Mix beaten egg with ice water. Whip in cornmeal and flour. The resulting mixture should have approximately the same consistency as pancake or crepe batter. Don't smooth out all the lumps. Place in freezer whenever not in use. (Cold batter + hot oil = fluffy tempura coating.)
* Ensure that you have an appropriate lid and/or fire extinguisher handy. Heat oil until a drop of batter added to the pot rises immediately to the surface.
* Dip veggie in batter and transfer to oil, being careful not to splash yourself. It helps if the chunks of vegetable fit completely beneath the surface.
* The batter is done when the chunk of tempura-veggie floats to the surface, but large chunks or starchy foods may take 3-5min to cook through.
The tempura batter didn't get as golden-brown or crunchy as what I've had in restaraunts. It's possible that I didn't have the oil hot enough. I may also add a tablespoon of dark sesame oil to the next attempt to see how it tweaks the flavor.
As always, dispose of used fry oil in a container in the trash, not down the sink. Otherwise it may (eventually will) clog your pipes.
It is:
* 1 egg, beaten (vegans, you know your egg substitutes better than I)
* 1/2 cup ice-cold water
* 1/4 cup cornmeal
* 1/2 to 3/4 cup wheat flour
* Enough frying oil to cover the bottom of the pan 1/2" deep. (Oil with a high smoking point is required. Ordinary vegetable oil is fine for this, as is peanut or safflower oil.)
* Veggies or fruit of choice. (We ended up experimenting with many different kinds.)
* Mix beaten egg with ice water. Whip in cornmeal and flour. The resulting mixture should have approximately the same consistency as pancake or crepe batter. Don't smooth out all the lumps. Place in freezer whenever not in use. (Cold batter + hot oil = fluffy tempura coating.)
* Ensure that you have an appropriate lid and/or fire extinguisher handy. Heat oil until a drop of batter added to the pot rises immediately to the surface.
* Dip veggie in batter and transfer to oil, being careful not to splash yourself. It helps if the chunks of vegetable fit completely beneath the surface.
* The batter is done when the chunk of tempura-veggie floats to the surface, but large chunks or starchy foods may take 3-5min to cook through.
The tempura batter didn't get as golden-brown or crunchy as what I've had in restaraunts. It's possible that I didn't have the oil hot enough. I may also add a tablespoon of dark sesame oil to the next attempt to see how it tweaks the flavor.
As always, dispose of used fry oil in a container in the trash, not down the sink. Otherwise it may (eventually will) clog your pipes.