Serves: 0
Total Calories: 454
* Cook a package of frozen artichoke hearts. Cut in half and dry very thoroughly on paper towel. Wash parsley and snip in large sprigs. Dry on paper toweling. Wash and break fresh cauliflower into small flowerets. Dry. Wash and slice fresh mushrooms. Dry. Prepare a batter of: Keep the batter cool with one or two ice cubes in it.
Dip vegetables in batter cook in deep hot fat (360° to 365°) till browned. Drain on paper towel. Dash with salt or use a dip made of 1 1/2 tablespoons soy sauce mixed with 1/4 cup prepared mustard.
This Tempura or Deep Fried Vegetables recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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