Vegan Tempura Batter

Ingredients

• 1 2/3 cups whole wheat pastry flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 cups ice cold water
• 1 1/2 teaspoons japanese ground red chili pepper
• 1/2 cup white flour (For pre-batter covering of vegetables)
• oil, to cover 2-3 inches in a wok

Directions

1. 1

   Prepare your vegetables, cut into fair size.

2. 2

   Sift the flour, baking powder and salt into a large bowl and whisk thoroughly.

3. 3

   Heat oil in a wok to 375°F, you will know because a wooden spoon dipped in the oil will sizzle.

4. 4

   Add just enough water to the batter so it's relatively thick but not too watery, you don't want to mix this into a smooth cream, you want it really chunky to add to the final texture.

5. 5

   Coat the vegetable pieces in flour, then dip into the batter, you want to ensure it is covered completely or oil will leak in and make it extremely greasy.

6. 6

   Deep fry in batches, until lightly golden brown and crispy (about 2-4 mins).

7. 7

   Drain and remove onto a plate with some kitchen paper.