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Tempura Batter


1/2 cup flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/2 cup beer
peanut oil for deep frying

Make the tempura batter by whisking flour, cornstarch, baking powder, salt in a medium bowl and whisking in egg whites and beer. Let sit in the refrigerator about 30 minutes. Pour peanut oil into a deep saucepan to the depth of about three to four inches and heat on high until a bread cube dropped into the oil immediately sizzles. Mastercook Formatted By Kurt Lucas Posted to the BBQ Mailing List by Gary Wiviott on Mar 19, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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