It was very good, nice and crispy. I used two medium carrots, sliced in rounds (next time will slice on the diagonal), cauliflower, and zucchini. Next time I might add some broccoli.
VEGETABLE TEMPURA WITH HONEY-MUSTARD SAUCE
INGREDIENTS:
nonstick cooking spray (I used oil)
1 1/2 cups panko (Japanese bread crumbs) (I used about 1 3/4 cups)
1/4 teaspoon salt (I used 1/8 tsp)
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cups cauliflower florets (I used about 2 1/4 cups)
1 1/2 cups fresh mushrooms, stems removed (I omitted these)
1 medium sweet potato, cut into 3-1/2-inch strips, peeled (I omitted this)
1 small zucchini, sliced 1/4-inch thick (I used 2 zucchinis)
1 small red onion, sliced 1/2-inch thick & separated into rings (I omitted this)
1 cup green beans (I omitted these)
1 cup sugar snap peas (I omitted these)
1/4 cup all-purpose flour
2 slightly beaten eggs (I used 3 eggs)
2 tablespoons margarine or butter, melted (I forgot to use this)
Honey-Mustard Dipping Sauce (I omitted this, and used an Asian dipping sauce).
1 cup dijon-style mustard
2 tablespoons honey
DIRECTIONS:
Heat oven to 450 F degrees. (I preheated to 425 F, because I used dark pans).
Coat a 15x10x1" baking sheet with spray; set aside. (I used 1 large and 1 small dark baking sheet and lightly coated each with oil.
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. (I forgot to drizzle with the butter - next time I'll drizzle with extra virgin olive oil.
Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice. (I baked about 11 minutes).
Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl. (I served with a soy-based Asian dipping sauce).
4-6 servings
Adapted from Better Homes & Gardens
http://www.recipezaar.com/Vegetable-Tempura-With-Honey-Mustard-Sauce-141291
VEGETABLE TEMPURA WITH HONEY-MUSTARD SAUCE
INGREDIENTS:
nonstick cooking spray (I used oil)
1 1/2 cups panko (Japanese bread crumbs) (I used about 1 3/4 cups)
1/4 teaspoon salt (I used 1/8 tsp)
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cups cauliflower florets (I used about 2 1/4 cups)
1 1/2 cups fresh mushrooms, stems removed (I omitted these)
1 medium sweet potato, cut into 3-1/2-inch strips, peeled (I omitted this)
1 small zucchini, sliced 1/4-inch thick (I used 2 zucchinis)
1 small red onion, sliced 1/2-inch thick & separated into rings (I omitted this)
1 cup green beans (I omitted these)
1 cup sugar snap peas (I omitted these)
1/4 cup all-purpose flour
2 slightly beaten eggs (I used 3 eggs)
2 tablespoons margarine or butter, melted (I forgot to use this)
Honey-Mustard Dipping Sauce (I omitted this, and used an Asian dipping sauce).
1 cup dijon-style mustard
2 tablespoons honey
DIRECTIONS:
Heat oven to 450 F degrees. (I preheated to 425 F, because I used dark pans).
Coat a 15x10x1" baking sheet with spray; set aside. (I used 1 large and 1 small dark baking sheet and lightly coated each with oil.
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. (I forgot to drizzle with the butter - next time I'll drizzle with extra virgin olive oil.
Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice. (I baked about 11 minutes).
Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl. (I served with a soy-based Asian dipping sauce).
4-6 servings
Adapted from Better Homes & Gardens
http://www.recipezaar.com/Vegetable-Tempura-With-Honey-Mustard-Sauce-141291