Tempura Batter

• 1 cup rice flour
• (substitute 3/4 cup corn starch and 1/4 cup all purpose flour and 1 t baking powder for the rice flour)
• 1/2 t salt
• 1/4 t pepper
• 1/2 cup cold water
• 1 egg yolk, slightly beaten
• 1 qt corn or vegetable oil for frying
• 4 cups cut up vegetables such as zucchini, carrots, onion and mushrooms. OR
• 1 lb boneless skinless chicken breast cut into 1" cubes.

1. Stir together rice flour (or substitutions)and egg yolk. Add water and stir until smooth.
2. Pour 1 qt corn oil into large skillet or wok to depth of 1/2", filling to no more than 1/3 full. Heat over medium heat to 375 degrees.
3. Dip vegetables or chicken into batter a few at a time into the batter. Carefully add to the hot oil.
4. Fry 2-3 minutes, turning once, until golden brown and crisp.
5. Drain on paper towels.

rice flour, corn starch, salt, pepper, cold water, egg yolk, corn, zucchini, chicken

Taken from www.epicurious.com/recipes/member/views/tempura-batter-50100422 (may not work)