Tempura Vegetables

I love tempura vegetables. Probably because it's the most unhealthy way you can possibly prepare a vegetable... haha. But, I haven't made them in a few years. So I've earned it ha!

This is a great tempura batter recipe and you can use it for almost anything:
chicken
shrimp
broccoli
cauliflower
zucchini
summer squash
mushrooms
eggplant
onions
carrots
jalapenos

Basically anything you would ever want to deep fry!  I happened to have broccoli, summer squash, and mushrooms tonight.

Tempura Vegetables
1 cup flour
1/2 cup corn starch
1/2 tsp salt
1 1/2 tsp baking powder
1 cup ice cold water

• Preheat a deep fryer or heavy bottomed pan filled with oil to 375° F.
• Cut the vegetables into bit size pieces.
• Mix together the wet ingredients. Then add the water. Whisk until smooth.
• Dip the vegetables into the batter. Shake off any excess batter then gently drop them into the oil. You don't want to throw them in because the hot oil will splash.
• Cook until the batter is golden brown and the vegetables are cooked through. About 4 - 5 minutes.
• If you are cooking meat like chicken or shrimp, make sure to cook that last so that you aren't dipping vegetables into batter that's been contaminated with raw meat.

I served these with some ranch dressing that I mixed with a little sriracha. You could also dip them into my roasted red pepper dip. Enjoy!