We usually buy our tempura batter from the oriental market on 7th east and about 7th south. We also buy our tempura dipping sauce from there. You can make it homemade, but I find it easier to just buy it.
Our favorite vegetables to use: mushrooms (#1 favorite!) squash, potatoes or sweet potatoes, carrots, green peppers and onions.
Make sure your tempura batter isn't stirred too much and that it remains cold. I put ice cubes in mine and just let them sit there. I haven't figured out the best tasting oil to use yet, but vegetable or canola works just fine. Make sure your oil is hot enough by dropping a few small beads of batter in the oil. It should start to bubble nicely.
Cut up all the vegetables into small pieces and dip into batter before frying. Serve tempura with rice, miso soup, and dipping sauce.
Mike whipped up some great cream cheese filling recipe that involved garlic, green onion, soy sauce, ginger and some other great spices. But he doesn't remember what he put in there anymore, otherwise I'd share it with you. And you'd love it, because it was so delicious. You can google a cream cheese filling recipe if you want. I know a lot of them call for crab meat, but we didn't use it. Put a drop of the filling in wonton skins (homemade or store bought. you guessed it...ours were from the oriental market as well) and fry them up in between batches of vegetable tempura.
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