Vegetable Tempura

Ingredients

• 3/4 cup Argo® Corn Starch
• 1/4 cup flour
• 1 teaspoon Argo® Baking Powder
• 2-1/2 teaspoons garlic salt
• 1-1/2 teaspoons onion powder
• 1/4 teaspoon black fine grind pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup water OR beer
• 1 egg slightly beaten
• Enough for deep frying corn oil
• 4 cups cut-up vegetables, such as zucchini, carrots, onions and/or mushrooms

Directions

Combine corn starch, flour, baking powder, garlic salt, onion powder, black pepper and cayenne pepper in a medium bowl. Add water and egg; stir until mixture is smooth.

Heat 3 to 4 inches of oil in a deep pot over medium heat to 350˚F.

Dip vegetables into batter, stirring batter occasionally. Fry a few vegetables at a time, turning once, 2 to 3 minutes or until golden brown and crisp.

Drain on paper towels. Serve immediately.

Recipe Variation: 1-1/2 pounds raw, peeled shrimp can be substituted for the vegetables.