a question for Karen.
 

Karen... I was thinking that I would LOVE some tempura (sp?). Is there any way to make a low carb batter? Keeping in mind that I can't get hold of pork rinds, I did find soy flour though.
Also... Do you think it would be a good idea to invest in a deep fat fryer in the sales? I have never owned one due to the low fat mentality. Plus I have a mortal fear of stove top chip pans, I wouldn't even deep fry in a wok.. there are some good deals out there right now, what do you think? Do you use one? Do you "bread" things like chicken and fish first?
From a wannabe cook...
Doods.

Do you like Indian food? I don’t think it would work for tempura, but you could make the Indian appetizer, pakoras from it. Normally the batter is made from chickpea flour. With some coconut and coriander chutney? Delish!

Make sure you check the carb counts on soy flour. The carb count varies depending on the type with the low fat ones having less carbs.

Pakora Batter

1 cup chickpea flour
1/4 tsp. salt
1/4 tsp. ground turmeric
1/4 tsp, baking soda
1/8 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper

Put the chickpea flour in a bowl. Gradually add about 3/4 cup water until you have a batter thick enough to coat whatever vegetables you are using. You can also use this batter to coat fish.

For deep frying, I’ve always used just a cast iron pot, and since LC, I haven’t done much deep frying at all. Ask the members if they can give you a good recommendation for a deep fryer. I also don’t bread things, but other members swear by dipping in egg then ground almonds, or ground almonds mixed with Parmesan cheese than baking.

I DO love Indian food.. I'm going to give it a go, i'll let you know how I did. Thanks.
Doods.

I seemed to recall that you are an Indian food lover!

I'll rummage around for a recipe I have for fritters made with grated vegetables - zucchini being predominant. It uses less bean flour and may work great with soy flour.

Karen