Tempura Fried Vegetables

1 servings

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Tempura Fried Vegetables Ingredients

Broccoli; cut into florets	1 c Ice water
Eggplant; sliced 1/4 inch	1 tb Vegetable oil
; thick	1 Egg yolk
Green pepper; sliced into	1 c Sifted flour
Button mushrooms; left whole	1 tb Cornstarch
Yellow squash; sliced 1/4	1 ts Baking powder
; thick	1 ts Salt
BATTER	WHITE REMOUADE

Instructions for Tempura Fried Vegetables

2 cups mayonnaise 1 tablespoon minced garlic 3 tablespoon chopped onion 3 tablespoon chopped green onion 2 tablespoon chopped celery 2 tablespoon chopped pimiento 1 tablespoon Tabasco 1 tablespoon lemon juice 1 tablespoon Lea & Perrins Salt and pepper (to taste) Heat oil to 350 degrees (at least 2" deep if using a skillet). Using tongs, dip each piece of vegetable until submerged in batter, quickly shake off excess batter and drop in hot oil. Vegetables are cooked when they float to the surface. White Remouade: Combine all ingredients in a blender until mixed well. Allow to stand 30-60 minutes, covered in the refrigerator before using. Enjoy! Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized