Wheat-Free Veggie Tempura

Ingredients:
Peanut or other "hot" oil. Heated in a wok or pot
1 c tapioca Starch or corn starch or both (I used 2:1 tapioca to cs)
1 tsp baking powder
1/2 tsp salt
Gluten free beer or water
Veggies (zucchini, carrots, broccoli, cauliflower or other veggies of choice)

Heat oil to deep frying temperature.
Mix dry incredients in a bowl. Gradually add liquid (beer is the best) until a thick batter forms.
Dip veggies in tempura batter until thickly coated and drop in oil. Cook until brown. Serve with gluten-free soya sauce.

Enjoy!