Tempura Vegetable Crudités
Photo: Lisa Romerein; Styling: Dani Fisher
Beer lightens the batter here, making this a good appetizer to serve with your favorite ale (or more of that same beer). The cake flour gives the coating a lighter texture.
How to Make It
Step 1
1
Heat oil in a wide pot over high heat until it reaches 350° on a deep-fry thermometer. Reduce heat to low. Whisk flour, beer, salt, garlic powder, and cayenne together in a medium bowl. Working in 2 batches and using tongs, drop vegetables into batter and then into oil. Fry until golden brown, about 4 minutes. Drain on paper towels.
Step 2
2
Mix mayonnaise and mustard together and serve on the side.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
About 6 cups vegetable oil for frying
1 1/4 cups cake flour
1 cup light beer or amber ale
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
About 1 lb. precut vegetables, such as peppers, mushrooms, and broccoli florets from the salad bar or a stir-fry mix
1/2 cup mayonnaise
3 tablespoons whole-grain mustard
Directions
Step 1
1
Heat oil in a wide pot over high heat until it reaches 350° on a deep-fry thermometer. Reduce heat to low. Whisk flour, beer, salt, garlic powder, and cayenne together in a medium bowl. Working in 2 batches and using tongs, drop vegetables into batter and then into oil. Fry until golden brown, about 4 minutes. Drain on paper towels.
Step 2
2
Mix mayonnaise and mustard together and serve on the side.
Step 3
3
Note: Nutritional analysis is per serving.
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