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Making Vegetable Tempura

By Cook's Illustrated Published May 2009

There are a wealth of vegetable tempura options, but it's important to prepare the vegetables properly before you start.

To use leftover batter to make vegetable fritters, dip 2 cups of vegetables in the batter and fry 2 to 3 minutes, following the same instructions for the shrimp.

Green BeansTrim ends
Snow PeasRemove strings
ScallionsTrim ends
AsparagusRemove woody bottoms and split large spears lengthwise
Shiitake MushroomsRemove stems
Button MushroomsLeave small mushrooms whole; halve medium mushrooms; quarter large mushrooms
Portobello MushroomsCut into 1/2-inch rounds
EggplantSlice into 1/2-inch rounds or half moons
OnionCut into 1/2-inch rings