Gluten Free Tempura Veggie Platter

Ingredients

• Fogdog Tasty Tempura Mix
• Variety of veggies such as eggplant, kumara, carrots, broccoli, capsicum
• 130 ml chilled water (or beer if not gluten-free)
• Salt to taste
• Vegetable oil for frying

Instructions

1. 1

   Cut your veggies into either thick slices or thick strips.

2. 2

   Place your eggplant into a strainer set over a bowl and sprinkle with salt. Let stand for 1 hour.

3. 3

   If using kumara or sweet potato, soak slices in water for 15-30 minutes and then pat dry with paper towel.

4. 4

   Rinse eggplant under cold water and then pat dry with a paper towel.

5. 5

   Add 130ml of chilled water (or beer) to approximately half a packet (95g) of Tasty Tempura Batter. Mix until thick and smooth.

6. 6

   Heat enough oil in a deep frying pan to float the veggies. Dip your veggies into the batter one at a time, and fry for about 2 minutes on each side.

7. 7

   Once cooked, remove with steel tongs or a spider strainer and place onto a cooling rack set over paper towels.