Tempura Vegetables
- SERVES
- 4
- PREP
- 10 Min
- COOK TIME
- 20 Min
Not everyone loves their veggies like we do, but when fried... even your picky little eaters will get their fair share of veggies.
What You'll Need
- 2 medium zucchini
- 2 medium-size yellow squash
- 1 medium onion
- 3/4 cup cornstarch
- 1/2 cup self-rising cornmeal
- 1/4 teaspoon pepper
- 1/2 cup water
- 1 large egg, lightly beaten
- Corn oil
- 1/2 teaspoon salt
What to Do
- Cut zucchini, yellow squash, and onion into 1/4-inch-thick slices. Separate onion slices into rings.
- Combine cornstarch, cornmeal, and pepper; stir in 1/2 cup water and egg until smooth.
- Pour oil to a depth of 1/2-inch into a heavy skillet; heat to 375 degrees.
- Dip vegetables into batter. Fry vegetables, in batches, 4 minutes or until golden. Drain on paper towels; sprinkle with salt.
Notes
Tempura is a fancy schmancy name for batter-dipped, deep-fried slices of vegetables. I like to serve 'em with soy sauce, zesty horseradish sauce, or sweet-and-sour dipping sauce. Try these for a change of pace - nothing plain or boring about 'em!