Jaxallie wrote: Merstar,
I would love that baked Tempura recipe!!!
Karen
Here ya go - I've made this twice, using two medium carrots, sliced in rounds (next time will slice on the diagonal), cauliflower, and zucchini. Next time I'll also add some broccoli. I omitted the mustard sauce and used an Asian soy ginger dipping sauce, which I tweaked from Cook's Illustrated:
VEGETABLE TEMPURA WITH HONEY-MUSTARD SAUCE
INGREDIENTS:
nonstick cooking spray
1 1/2 cups panko (Japanese bread crumbs)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cups cauliflower florets
1 1/2 cups fresh mushrooms, stems removed
1 medium sweet potato, cut into 3-1/2-inch strips, peeled
1 small zucchini, sliced 1/4-inch thick
1 small red onion, sliced 1/2-inch thick & separated into rings
1 cup green beans
1 cup sugar snap peas
1/4 cup all-purpose flour
2 slightly beaten eggs
2 tablespoons margarine or butter, melted (I omitted this)
Honey-Mustard Dipping Sauce
1 cup dijon-style mustard
2 tablespoons honey
DIRECTIONS:
Heat oven to 450F degrees.
Coat a 15x10x1" baking sheet with spray; set aside.
In a medium bowl combine panko crumbs, salt, pepper, garlic powder & onion powder.
In a large bowl toss the vegetables in flour, shaking to remove any excess flour.
Dip the vegetables, a few at a time, into the eggs, then the panko crumbs mixture to coat.
Place the vegetables in a single layer in the prepared cookie sheet. (Vegetables can be prepared ahead. Cover & refrigerate for up to 3 hours). Drizzle the vegetables with melted butter.
Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice.
Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl.
4-6 servings
Adapted from BHG
Posted at:
http://www.recipezaar.com/Vegetable-Tem ... uce-141291
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