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Vegetable Tempura Recipe

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This recipe for Vegetable Tempura is from The Owens Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs, beaten
1 cup of flour
Water
Vegetables (or meat) but into 1/4 inch thick slices
Directions:
Directions:
Batter: In a mixing bowl, combine 2 eggs, 1 cup of flour and enough water to make the batter a little thinner than pancake batter.

Cooking: Cut vegetables (or meat) into slices about 1/4 or 1/2 in thick. Dip in batter and fry in several inches of hot fat (400 º) until lightly browned on both sides.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a recipe I brought home from school when I was in the third grade. It was from my teacher who had a Japanese sister-in-law. She loved it so much she gave the recipe to all of her students.

My mom and I tried it, and we loved it too. It was the only way I'd ever eat an eggplant at that time. I've since grown to love eggplant in just about anything.

We had a lot of fun when I was growing up trying different vegetables and meats. Mushrooms are great when cooked this way.

 

 

 

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