TEMPURA BATTER
Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.
Provided by Food Network Kitchen
Number Of Ingredients 4
Steps:
- Combine all ingredients. Use as batter for meats and vegetables.
AIR-FRYER TEMPURA VEGGIES
Air fryers are taking over kitchens nationwide. They're basically mini convection ovens that 'fry' foods with little to no oil, less fat, and fewer calories. A heating element and fan bathe the food in hot air to produce a crispy finished product. Use 2 to 3 cups of assorted vegetable pieces, cut 1/2-inch thick. Serve with desired dipping sauce.
Provided by Juliana Hale
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Mix together flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk together eggs and water in another shallow dish. Stir together panko and oil in a third shallow dish. Add desired seasoning to either panko and/or flour mixture.
- Sprinkle vegetables with remaining 1/4 teaspoon salt. Dip in flour mixture, then in egg mixture, and finally in panko mixture to coat.
- Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C).
- Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 3.9 g, Protein 9.3 g, SaturatedFat 2 g, Sodium 464 mg, Sugar 2.3 g
BAKED VEGETABLE TEMPURA
This appetizer is a super easy and delicious way to start any Asian-inspired meal. Enjoy!
Provided by deb
Categories Appetizers and Snacks Beans and Peas
Time 41m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
- Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
- Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
- Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
- Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 91.2 g, Cholesterol 93 mg, Fat 4.9 g, Fiber 8.9 g, Protein 17.1 g, SaturatedFat 1.4 g, Sodium 2203 mg, Sugar 14.6 g
SHRIMP AND VEGGIE TEMPURA
If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with almost anything.
Provided by Connie "Kiyu" Guerrero
Categories Seafood
Time 20m
Number Of Ingredients 19
Steps:
- 1. Beat the egg in a medium bowl. Add VERY COLD water. Add the sifted four and mix lightly. (Do not overmix the batter)
- 2. Heat oil in a pan to 360 degrees F. Sprinkle flour on the veggies. Dip the vegetables into the batter one at a time then coat with panko crumbs. Drop into the hot oil. Once they turn slightly yellow, remove from oil. Place them on the lined paper towel platter. (Coat and fry all the vegetables first)
- 3. Next, make a slight slice on the shrimps and repeat the batter process. Fry until golden brown. (Do not over cook the shrimp)
- 4. In a small sauce pan, add all the tempura sauce ingredients and let it come to boil. Stir and mix well. Remove pan and let it cool.
- 5. Arrange tempura on a plate and serve with rice. Drizzle tempura sauce on rice. Serving for two.
- 6. TIP: VERY IMPORTANT! Using the icy cold water will prevent the batter from soaking up too much oil.
PANKO-FRIED VEGETABLES
Provided by Mark Bittman
Categories appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer). Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.
- Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor. Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko. Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes. Drain on paper towels.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 43 grams, Carbohydrate 92 grams, Fat 49 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 827 milligrams, Sugar 1 gram, TransFat 0 grams
JAPANESE-STYLE DEEP-FRIED SHRIMP
Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!
Provided by ait0shi
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
- Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 53.7 g, Cholesterol 249.6 mg, Fat 36.6 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 5.7 g, Sodium 763.1 mg, Sugar 0.4 g
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