Carrot Leave Tempura

Thanks to Meg Tanaka!

• 1 Bunch Carrot Leaves
• 1/2 Cup Shredded Carrot
• 4 Tablespoons All-Purpose Flour
• 1 oz Cold Water
• Oil for deep frying
• Salt to taste

Mix flour, salt and water in a bowl. Add shredded carrot and carrot leaves that have been removed from stem.

Heat oil to 350 degrees.  Ladel the tempura mixture into hot oil. Once it becomes light brown remove, drain and sprinkle with salt. Serve hot.