Tempura SHO Easy

I have been meaning to make tempura for quite some time now but since James has my frydaddy I have been reluctant to do any frying at home.  I found this sweet recipe for a baked tempura and thought I would try it out!  This is a yummy delicious tempura recipe for a muggy San Francisco night.
Veggie Tempura Supplies

• Brocolli - Cut into florets about the size you see at the japanese restaurant
• Zucchini - Cut the whole thing up at a diagonal
• Onion - 3-4 half circle slices (looks like a half moon)
• 3/4 cup cake flour (or rice flour)
• 1/4 tsp. baking powder
• 3/4 cup ice water
• 1 large egg, beaten
• 1 cup Panko (Japanese bread crumbs)
• nonstick cooking spray

Preheat oven to 450 degrees F. Whisk together the cake flour, baking powder, ice water and egg lightly. Don't overmix. It's okay if there are a few lumps.

Bake in preheated oven until lightly browned, approximately 20 to 30 minutes. Spray a large sheet pan or cookie sheet generously with nonstick cooking spray. Dip broccoli florets in batter, one or two at a time, shaking off excess. Then roll in Panko crumbs. Place broccoli on a baking sheet. Repeat with remaining broccoli pieces. When all the broccoli is done, take your nonstick cooking spray and spray generously over the tops of the broccoli pieces. This will help browning and make the crust appear to be fried.

Tempura Sauce

• 4 Parts Memmi Soup Base
• 1/2 cup hot water

That's right...yumble bee in my tumble bee it's only 236 calories too!