Vegan Tempura (no eggs or milk)

1 1/4 cup all-purpose flour

1 tablespoon cornstarch

1/8 teaspoon baking powder

1/4 teaspoon salt

cold carbonated water as needed (plain water could be used I think but I haven’t tried it). I may try beer instead for beer-battered fish.

avacodo oil (or any frying oil)

Mix up the dry goods, then slowly add the water until you get the correct batter consistency. Use enough oil in the pan to nearly cover whatever it is you’re cooking. Remember to get the oil hot first.

I found using two forks works well to transfer the item from the batter. One to poke it and move it and the other to push it into the oil. Tongs seemed to work best for flipping it halfway through cooking. Use a smaller pan so you don’t need waste as much oil.

Remember to pre-cut all your veggies and meats and organize them next to the stove. Also get your paper towels set out on a plate. Once you start frying, you will need to focus on it.

If you fry chicken or shrimp, remember to dry it thoroughly before dipping.

I have a mesh screen pan cover that supposedly reduces splatter. I need to try that and see if it works because I did have a lot of oil splatter with this recipe.

I got the recipe from here: https://marymakesgood.com/2013/11/kickass-vegan-tempura.html so I didn’t invent this myself as with most of my other recipes but I wanted to post this just for my own notes.

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