2. Pour the oil into a large, heavy-bottomed casserole pot and heat to 325°F. Test the oil with a little batter. If it sizzles, you’re good to go.
3. Dip the vegetables into the batter one stem at a time, turning to make sure each is well coated. Allow any excess batter to drip off before carefully placing the vegetables into the hot oil. Allow to sizzle for a few seconds before gently stirring the oil to make sure the veggies do not stick together.
4.When golden-brown, carefully remove the vegetables using a slotted spoon and drain on paper towels.
Serve immediately (feel free to use a plain Greek yogurt as a dipping sauce).
Ginger Beer-Battered Vegetable Tempura was originally published on blackdoctor.org
