Servings: 3 dozen

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Tempura Mexicana

Ingredients:

Frieda’s Cactus Leaves
Frieda’s Jicama, peeled and cut into bite-sized sticks
Green or sweet red bell pepper strips
Sliced sweet potato (cooked and peeled)
2/3 cup all-purpose flour
3 tablespoons cornstarch
1 teaspoon baking powder
1 egg white
Ice water as needed
Cooking oil for deep-fat frying
Green chile salsa

Steps

Remove thorns from cactus according to package directions. Cook in boiling salted water for 2 minutes; drain. Cut cactus into bite-sized strips. Prepare jicama, pepper strips, and sweet potato. For batter, combine flour, cornstarch, and baking powder. Blend well. Beat egg white until stiff peaks form; fold into flour mixture along with enough ice water to make batter consistency of unbeaten egg white. Place the bowl of batter in a larger bowl of ice water to keep chilled.

Heat 3 inches of oil in a saucepan to 375: Dip vegetables, a piece at a time into batter; place in oil and fry 2 to 3 minutes or until golden brown, turning once. Drain on paper toweling. Serve immediately with green chile salsa for dipping.