Well, I just made a bunch of these and as a matter of fact, I’m still eating them as I write this….yummy! I ran across some of the best packaged green beans I have ever had at the grocery store this week. Greenline is the brand and they can be found in the vegetable section. They are triple washed, fresh, crisp and wonderful in color. They are ready to go and you can even microwave them for about four minutes with a few fork holes in the bag to cook/steam them. I highly recommend them and can’t wait to get more. Gosh, it’s nice to get excited about great food!

So obviously, green beans are one of the veggies I suggest for tempura as well as any firmer veggies such as asparagus, eggplant strips, baby carrots, broccoli and cauliflower.
Choose your favorites, wash and pat dry so they hold the batter well.

You don’t need a deep fat fryer, so if you don’t have one it’s not a problem. I just cooked these up in skillet with an inch of oil over medium heat on my stove top. When frying anything, do remember that being careful with the oil at the right temperature, oil can splatter.

Mix together 1 cup of flour, 1 extra large egg, ½ cup of cold milk, whisk together and very cold water to thin enough to a somewhat thick pancake batter consistency. Sprinkle in 1 teaspoon of garlic salt and ½ teaspoon of cinnamon sugar and whisk again.

When your oil is ready (place a drop of water in pan and if the oil is ready it will crackle when the water drop hits the oil) dredge (dip) your veggies in the batter, coating entire surface (for broccoli and such, shake a bit so you don’t end up with too many clumps of fried batter without the veggie) Place gently into oil and fry about 2 minutes and turning once, one minute more. If your batter browns up on you immediately and splatters too much, your heat is probably too high. Let the veggies lightly brown and cook. Place on a paper toweled plate and sprinkle with sea salt immediately.

Wait a minute and transfer to a serving platter. Serve with your favorite dipping sauces such as honey mustard, dill or even ranch dressing. I’m still eating mine and haven’t dipped one yet, the sea salt is just enough and the tempura is light and crispy, so the full flavor of the veggies comes through. I also made a batch of tempura Dill Pickle slices. I laid the spears on a paper towel first so the batter would stick to them……man, these are good!

Enjoy and as always, have a blessed and wonderful week!
Sue