Tempura Roasted Peppers Recipe - Cooking Index
Tempura Roasted Peppers Recipe - Cooking Index
Tempura is the Japanese method of frying vegetables and other foods. The foods are first coated with dried white bread crumbs, called panko, which are crunchier than Western varieties. Look for these bread crumbs in Asian markets and large supermarkets.
Courses: Vegetarian| 3 | Red peppers - cored (large) | |
| 1/2 cup | 31g / 1.1oz | Wondra flour |
| = (or all-purpose flour) | ||
| 1 1/2 cups | 219g / 7.7oz | Japanese bread crumbs (panko) |
| 2 cups | 396g / 13oz | Eggs - lightly beaten (large) |
| 2 tablespoons | 30ml | Peanut oil - (to 4) |
Preheat broiler. Place peppers on foil-lined baking sheet and flatten, using palm. Broil peppers until skin is charred, about 8 minutes. Remove peppers to brown paper bag, close and let steam for 15 minutes. Using a small, sharp knife, remove charred skin from peppers. Slice each pepper lengthwise into 6 to 8 pieces.
Spread Wondra and bread crumbs on separate sheets of waxed paper. In shallow bowl, whisk eggs to blend. Dip each pepper slice first into Wondra, shaking to remove excess, then into egg and finally into bread crumbs to cover.
Repeat until all peppers are coated with bread crumbs.
In large skillet, heat 2 tablespoons oil over medium-high heat. Cook peppers in batches until golden, turning once. Drain on paper towels.
This recipe yields 4 to 6 servings.
Per Serving: 235 Cal; 6g Prot; 11g Total Fat (2 Sat. Fat); 28g Carb.; 85mg Chol; 78mg Sod.; 3g Fiber.
Source:
Vegetarian Times, May 2002
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