Tempura BATTER

From Cooking with Paula Deen, Sept/Oct 2007

Ingredients

1. 3 cups all-purpose flour, sifted and divided
2. 2 cups water
3. 1 egg
4. Vegetable oil for frying
5. Vegetables, chicken, and shrimp
6. Tempura Sauce for Chicken and Shrimp

Instructions

1. In a medium bowl, combine 2 cups flour, water, and egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy).
2. In a large Dutch oven, pour oil to a depth of 4 inches. Heat over medium heat until a pea-size drop of batter floats but does not swell.
3. In a shallow dish, pour remaining flour.
4. For vegetables: Dredge vegetables in flour, then dip in batter. Carefully place into hot oil. Fry in batches, 3 to 4 minutes, turning to brown on all sides and skimming burned crumbs from oil between batches. Remove from oil; drain on a cooling rack over a baking sheet. Serve hot.
5. For chicken and shrimp: Increase heat to medium-high. Dredge meat in flour; dip in batter. Fry in batches, 2 to 3 minutes, turning to brown on all sides. When placing shrimp into oil, hold by tail and allow to fan out before starting to fry. Remove from oil; drain on a cooling rack over a baking sheet. Serve hot with Tempura Sauce for Chicken and Shrimp.