Instructions: In bowl stir together the first 5 ingredients. Add water and egg; stir until smooth. Pour 1 quart (about) corn oil into large skillet to depth of 1/2 inch, filling no more than 1/3 full. Heat over medium heat to 375 degrees F. Dip 4 cups cut up vegetables, such as zucchini, carrots, onions, green beans and mushrooms, or 1 lb boneless, skinless chicken breast, cut into 1 inch cubes or into strips,(or pork) a few at a time into batter,

(Stir batter occasionally). Carefully add vegetables or meat to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels... Serve with your favorite tempura sauce or other sauce of your choice.

Serves 2 to 4.

NOTE: Herb Batter: Follow basic recipe. Add 1 tsp. dried basil leaves and 1 clove garlic, minced.

Beer Batter: Follow basic recipe. Omit water. Add 1/3 cup cold beer.

NOTE: Cut all veggies (except green beans) into strips about the thickness of a green bean. Paper towel blot dry so the batter will cling to the veggies.

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