Benihana Vegetable Tempura

Tempura Batter

• 2 large egg
• 2 cups rice flour
• 1 cup ice water

Mixed Vegetable Tempura

• 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

Onion Tempura

• 2 lbs onion, sliced into rings
• 1/2 cup flour

Cauliflower Tempura

• 1 large head cauliflower, broken into florets, blanched
• 1/2 cup flour

Directions

1. 1

   Decide which kind of Tempura you are going to do and then prepare vegetables for frying.

2. 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. 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. 4

   Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.

5. 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. 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 white when done.).