Text 31700, 72 rader
Skriven 2009-12-02 10:00:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Tempura? Or not Tempura?
================================
-=> NANCY BACKUS wrote to JIM WELLER <=-

 NB>> At the Mediterranean restaurant we often go to they make VERY
 NB>> nice eggplant fries

 JW> Triple endorsement! I'm buying an eggplant the next time I shop.

 NB> Such suggestible people we be... (G)

 NB>> They also batter stalks of asparagus and fry them...

 JW> Similar in concept to the green beans mentioned recently (similar
 JW> as in long skinny green vegetable, not so much as to crumbed vs.
 JW> battered). I think I'd like that too.

 NB> Not all that different, as the batter was thin and crunchy... almost
 NB> but not quite tempura-like.  And, in any case, also quite nice.  :)
 NB> You probably would indeed like them.  :)

Here's a batter I have used for over a quarter of a century that works well
with many veggies and most small portion seafood.

It's very easy to make and the result is light, fluffy and crispy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dirty Dave's Sort-Of Tempura Batter
 Categories: Five, Breads, Deep-fry
      Yield: 7 servings

      5 tb All-purpose flour
      3 c  Aunt Jemima's Deluxe easy
           - pour pancake batter mix
    1/4 ts Baking soda
  3 1/2 c  Club soda; room temp
  1 1/2 c  Water

  I first made this batter for a house party at to celebrate
  my buying my first house in 1975. I don't remember where I
  swiped the recipe from - but, it's mine now. Works well if
  you substitute beer for the water, too.

  Combine the flour pancake mix and baking soda in a deep
  bowl. Stirring constantly with a whisk or spoon pour in
  the club soda and water in a slow stream and continue to
  stir until the mixture is a smooth thin cream.
  
  Strain the batter through a fine sieve set over a clean
  bowl pressing down hard on any lumps with the back of a
  large spoon.

  Dip vegetables, shrimp, etc. in batter and drop into the
  deep-fryer or fondue pot with oil at 350øF - 375øF.

  Cook until batter is a nice golden brown and crispy.

  MM Format by Dave Drum - 02 August 1999

  Uncle Dirty Dave's Kitchen

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "And you have, it was wonderful.  Thank you, now good bye!"  Vash
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