Tempura batter is so diverse, I think you can put almost anything into tempura and fry it. Shrimp, sweet potatoes, onion rings, and more go so well in tempura. This is a wonderful Tempura batter I recently came across in the September addition of Fine Cooking Magazine.
1 2/3 C. Flour
1 1/2 C. Cornstarch
2 C. Club Soda
1/4 C. finely chopped herbs (such as parsley, chives, thyme, rosemary)
1/4 C. Sesame seeds
Mix all ingredients in a bowl. Know you can fry up vegetables, seafood, or anything else you desire.
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