Veggie tempura

Tempura batter:
2 cups spelt flour
1 3/4 cups tapioca flour
1/4 cup cornstarch
2cups cheap beer (I used PBR) or you could use seltzer water I guess
1/2 t sea salt
1/8 t cayenne pepper

Mix all together in a large bowl.

2 cups cauliflower florets
2 cups broccoli florets
1 cups carrot spears

You can do other veggies – green beans, sweet potato, peppers, onions…I’ve also done tofu, which is very good.

Heat veg oil in a saucepan on pretty high heat.  To test if the oil is ready, drop a bit of batter into the oil.  If it immediately starts sizzling and frying, the oil is ready.
Coat the veggies in the batter, and drop 6-8 veggie pieces in the oil.  Just be sure you have a single layer frying in the pan – so that the pieces fry evenly.  Turn the veggies a few times while frying, then place them on paper towels to drain.
Keep the cooked pieces warm in a 300 degree oven while the rest cook.

Dipping sauce:
1/4 cup veganaise ( or other mayo)
1/4 cup sweet chili sauce
1/2 T hot sauce


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