I made vegetable tempura for supper tonight
Tempura that I could eat. Whole green beans, big slices of carrot, broccoli and cauliflower.
I keep dried egg whites among my staples for those recipes that call for extra egg white. Just add water and they actually will beat up to peaks. Not stiffs peaks for meringue, but good enough to add leavening. You don't need stiff peaks to make tempura. Just beat them until completely white and frothy.
I use enough to make about 3 egg whites worth and beat them to frothy. Then add a half teaspoon of salt and about 3 tablespoons of rice flour. Whisk until smooth. You can add a bit of any seasoning you like and whisk it in. Or just keep it plain. Then dip vegetables into the batter to coat. It really works well with frozen vegetables. The batter coats and sticks better to the frozen food. The veggies thaw and cook in the hot oil.
Heat oil in a deep heavy pan or deep fat fyer and then add small batches of the vegetables (too many at a time will cool the oil too much and the veggies or other stuff will be oily) and cook until batter is golden brown. Drain on a rack with paper towls under the rack. Add salt or other seasonings as soon as the veggies are on the rack so that they stick. I like a little garlic powder and a touch of parmesan cheese.
I keep dried egg whites among my staples for those recipes that call for extra egg white. Just add water and they actually will beat up to peaks. Not stiffs peaks for meringue, but good enough to add leavening. You don't need stiff peaks to make tempura. Just beat them until completely white and frothy.
I use enough to make about 3 egg whites worth and beat them to frothy. Then add a half teaspoon of salt and about 3 tablespoons of rice flour. Whisk until smooth. You can add a bit of any seasoning you like and whisk it in. Or just keep it plain. Then dip vegetables into the batter to coat. It really works well with frozen vegetables. The batter coats and sticks better to the frozen food. The veggies thaw and cook in the hot oil.
Heat oil in a deep heavy pan or deep fat fyer and then add small batches of the vegetables (too many at a time will cool the oil too much and the veggies or other stuff will be oily) and cook until batter is golden brown. Drain on a rack with paper towls under the rack. Add salt or other seasonings as soon as the veggies are on the rack so that they stick. I like a little garlic powder and a touch of parmesan cheese.