Tempura Vegetable Crudités

• About 6 cups vegetable oil for frying
• 1 1/4 cups cake flour
• 1 cup light beer or amber ale
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne
• About 1 lb. precut vegetables, such as peppers, mushrooms, and broccoli florets from the salad bar or a stir-fry mix
• 1/2 cup mayonnaise
• 3 tablespoons whole-grain mustard

1. Heat oil in a wide pot over high heat until it reaches 350u0b0 on a deep-fry thermometer. Reduce heat to low. Whisk flour, beer, salt, garlic powder, and cayenne together in a medium bowl. Working in 2 batches and using tongs, drop vegetables into batter and then into oil. Fry until golden brown, about 4 minutes. Drain on paper towels.
2. Mix mayonnaise and mustard together and serve on the side.
3. Note: Nutritional analysis is per serving.

vegetable oil, cake flour, light beer, kosher salt, garlic, cayenne, precut vegetables, mayonnaise, wholegrain mustard

Taken from www.myrecipes.com/recipe/tempura-vegetable-crudites (may not work)