Vegetable Tempura

Canola oil for deep-frying
1 cup gram flour
1 cup self-rising flour or arrowroot
1 teaspoon baking powder, or 2 teaspoons if using arrowroot
1/2 teaspoon salt
1 1/4 cups ice-cold plain seltzer
2 cups assorted vegetables, cut in thin, bite-size pieces: broccoli, cauliflower, snow peas, beets, carrots, onions, peppers, green beans, asparagus spears

Heat the oil.

Put the gram flour in a bowl with the self-rising flour or arrowroot, baking powder, and salt.  Add the seltzer, beating all the time, although a few little lumps don't matter.

When the oil is hot enough to sizzle and form bubbles when a wooden spoon handle is dipped into it, start coating the vegetables with the batter, then drop them into the oil.  Fry for about 4 minutes, turning if necessary, then remove from the oil with a slotted spoon and drain on paper towels.  Continue until all the vegetables are done, serving immediately. 

Serves 4 as an appetizer, or 2 as an entree.


From New Vegetarian Cooking by Rose Elliot, with a few changes


Dipping Sauce

1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon rice vinegar

Squeeze the ginger with your fingers over a small bowl to catch the juice.  Discard the rest of the ginger, and mix the soy sauce, honey, and rice vinegar with the ginger juice.