---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegan, Appetizers
       Yield: 10 servings
     2/3 c  Unbleached white flour
     2/3 c  Arrowroot (or cornstarch)
       2 tb Baking powder
       1 tb Curry powder
   1 1/2 ts Salt
     1/2 ts Black pepper
       1 c  ;water
            Vegetables: carrots,
            -broccoli, cauliflower,
            -potatoes, bell pepper,
            -parsnips, etc.)
            Unbleached flour for
            -dredging the vegetables
            Cooking oil for deep-frying
            -the tempura vegetables
    Mix all of teh dry ingredients together. Add the
   water gradually until the mixture has the consistency
   of a light batter. The batter can be used immediately
   or refrigerated until needed. Leftover batter can be
   saved for future use.
    Cut the vegetables into manageable pieces. For
   example, use florets of broccoli and cauliflower; cut
   carrots, potatoes, and parsnips into slices of about
   3/8 inch; cut bell peppers into 1/2-inch wide strips,
   and so on. Drain the vegetables. dreidge in flour and
   dust off the excess.
    Pour about 2 inches of cooking oil into a deep frying
   pan and begin heating it. (The oil should be about 375
   degrees F to fry the vegetables.) Dip the floured
   pieces of vegetable into the tempura batter to coat
   thoroughly. Deep-fry the vegetables until golden
   brown. drain on paper towels and serve immediately,
   accompanied by a dipping sauce, such as a sweet and
   sour sauce.
    From DEEANNE’s recipe files