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Light and Crisp Tempura    (printer friendly)

Light and Crisp Tempura2 egg whites
1.5 cups cake flour
1.5 cups club soda, very, very cold (I put it into the freezer for about 20 minutes before using)

Canola oil, for frying
Vegetables, seafood, etc. for breading

1. Beat egg whites until soft peaks form. Fold in 1/2 cup of flour, followed by 1/2 cup club soda. Mixing ONLY until just combined. Repeat process two more times until the flour and soda have all been incorporated.

2. Pour canola oil into a heavy medium sized pot to a depth of 2 inches. Heat over med-high heat until temperature reaches 375°F. Keep and eye on the temperature and adjust heat as needed to maintain temperature.

Things that are goof for tempura are: cauliflower, Chinese swamp potatoes, carrots, sweet potatoes, zucchini, pre-cooked bacon and shelled prawns.