RECIPE: Recipe: Biscuit Mix Tempura Vegetables

RECIPE:
O

olga_d_ont

Well-known member
Biscuit Mix Tempura Vegetables

Use sea salt as it has a better flavor when used to “finish off” these vegetables. Try using the coarse variety for crunch.

Vegetable oil for frying

1 1/2 cups biscuit mix

1 Tbsp. unsalted butter, melted

2 egg yolks

3/4 cup flat light colored beer

1/8 tsp. freshly ground black pepper

2 egg whites

2 lbs. assorted vegetable pieces such as carrots, broccoli florets and mushrooms

2 tsp. sea salt

Preheat oven to 200 F.

*16-cup (4 L) saucepan or deep fryer.

*Candy/deep-fry thermometer

In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360 F.

In a large bowl, blend biscuit mix, butter, egg yolks, beer and black pepper to make a smooth batter. Set aside.

In a medium bowl, whisk egg whites until slightly froth. Fold into the biscuit mix. Let stand for about 10 minutes.

Dip vegetable pieces, one at a time, into the batter. Place in hot oil, 4 at a time, and deep fry, turning once, until golden brown, 15 seconds per side. Place on paper towels to absorb excess oil. Transfer to an ovenproof platter and keep warm in preheated oven. Make sure oil is the correct temperature before adding each batch. Serve with a light sprinkling of sea salt. Serves 8.

TIPS: Cut the vegetable pieces the same size so they will fry evenly.

VARIATION: For spicy vegetables, add 1 tsp. cayenne pepper to batter prior to frying.

125 best biscuit mix recipes.

 
Olga, I absolutely love tempura, what about shrimp & crab? We have a Japanese restaurant here in Phx

called Shoguns (for those in PHX: its at Cactus & Tatum, next door to Cold Stone Creamery & Sprouts) They make excellent sushi (I don't like it but most people do) but they are extremely famous for their Tempura Platter, which consists of shrimp, crab, sweet potato wedges, zucchini, fish, and onion rings all in tempura they serve it with sunamoto salad & rice. I love, love your recipe - I have been searching for a long time for a good tempura batter. Thank you very much, as always, Olga, your recipes are the best, I've cooked most of what you post smileys/smile.gif Dianne

 
I have a tempura recipe given to my by a Japanese lady when I

lived in western WA state. However, it doesn't use biscuit mix. Would you like to have it also?

 
Light, Crispy Tempura Batter

The lady who gave me the recipe used rice flour. When I moved south, I couldn't find rice flour in this little city. Then someone suggested I try corn starch (AKA corn flour) instead. It works great. I never have club soda on hand either. I usually use ice water although I do like the 7-up when I am making tempura seafood.


Tempura Batter

1/2 cup flour
1/2 cup corn starch or rice flour
1+1/2 tsp. baking powder
1 egg yolk (I use 2 Tbs. egg substitute); If doubling recipe, use whole egg
3/4 cup cold club soda or lemon-lime soda or ice water
oil for deep frying—heat to 365°F

Whisk dry ingredients together. Mix egg yolk and 7-up or other liquid together. Make a well in the dry ingredients and pour in wet solution. Use fork to mix the dry ingredients into the wet. Refrigerate while preparing food to be fried and heating the oil. Do not salt until after food is removed from oil.
NOTE: Some people dip food in corn starch before dipping into batter.
As you prepare food to be fried, refrigerate each type as you get it ready. I like:
Onion rings or onion sticks
Fish. e.g. cod, cat fish, or other firm light fish.
Shrimp, cleaned and deveined
Chicken tenders
Scallops
Apple slices are good—then sprinkled w/ pwd. sugar

 
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