Turkey & Vegetable Tempura



2-1/2 lbs TURKEY BREAST, cut in 3/8-inch x 3/8-inch x 3-inch strips

10 oz red bell pepper, cut into 1/4-inch strips

10 oz green bell pepper, cut into 1/4-inch strips

1-1/4 lbs onion, cut into 1/4-inch strips

10 oz carrot, cut into 1/4-inch strips

10 oz celery, cut into 1/4-inch strips

2 c cornstarch

2 c + 2 tbsp all-purpose flour

1 tbsp salt

1 tbsp baking powder

2 tbsp sugar

2-3/4 c cold water




For each serving: toss turkey and vegetables together in a small bowl.

Pour tempura batter (see below) over and toss to coat.

Place immediately in fryer basket and submerge in 400 degrees F oil -- be careful as oil will splatter considerably. Cook about 30 seconds, or until batter is a light golden brown.

Serve immediately with any of the following condiments: teriyaki sauce, soy sauce, hot mustard, rice wine vinegar or sweet & sour sauce.


Blend cornstarch, flour, salt, baking powder and sugar; stir in water. Blend until smooth and let stand 20 minutes before using.

Yields 7 cups of tempura batter with 1/3 cup per portion.


Nutrition Facts

280 Total Calories

100 Calories from Fat

12 g Total Fat

18 % Daily Total Fat

1 g Saturated Fat

5 % Daily Saturated Fat

12 g Cholesterol

18 % Daily Cholesterol

620 mg Sodium

27 % Daily Sodium

29 g Total Carbohydrates

10 % Daily Total Carbohydrates

2 g Dietary Fiber

8 % Daily Dietary Fiber

4 g Sugars

16 g Protein

45 % Daily Protein

70 % Daily Vitamin C

6 % Daily Calcium

10 % Daily Iron