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Lillies & Lettuce

 

Tempura (Basic)

3/4 cup unbleached white or whole wheat flour
3/4 cup soy or besan (chickpea) flour
1 teaspoon salt
1 cup plus 2T water
Oil for deep frying
4 - 5 cups sliced vegetables

1. Combine the flours, salts, and water in a blender or beat until smooth. Chill. Add more water if necessary.

2. Heat the oil for deep frying. Have a platter covered with paper towels nearby.

3. Pat the vegetables dry with a towel. Dip each piece in the batter to coat thoroughly.

4. One at a time, gently drop the pieces into the hot oil. Deep-fry until golden and crisp, turning once or twice as necessary. Drain and serve immediately.

Urad and other dal flours can be substituted for the soy or chickpea flour.

The trick is to have very hot oil and cold batter.

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