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
GREEN BEAN TEMPURA WITH AVOCADO MAYO
Use seltzer to make an extra light tempura batter for these green beans.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 8
Steps:
- Puree the avocado, mayonnaise, lemon juice, 1/4 cup water and 1/2 teaspoon salt in a blender. Cover and refrigerate until ready to use.
- Pour enough oil to fill a large, heavy-bottomed saucepan, about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.
- Whisk together the cornstarch, flour and seltzer. Submerge the green beans in the batter. Working in batches, carefully drop the beans into the oil and fry until crispy and golden, about 3 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate and sprinkle with salt. Serve with the avocado mayonnaise for dipping.
SESAME TEMPURA GREEN BEANS WITH SOY DIPPING SAUCE
Categories Beer Vegetable Fry Cocktail Party Quick & Easy Green Bean Soy Sauce Gourmet
Yield Makes 6 (hors d'oeuvre) servings
Number Of Ingredients 8
Steps:
- Heat 2 inches oil in a 4-quart heavy pot over moderate heat until a deep-fat thermometer registers 365°F.
- While oil is heating, make dipping sauce by stirring together soy sauce, lime juice, and sugar until sugar is dissolved. 3Whisk together flour and sesame seeds and whisk in beer until batter is smooth.
- Toss about 10 beans in batter until coated. Add to oil 1 at a time (to keep separate) and fry, turning, until golden, about 1 1/2 minutes. Transfer with tongs to paper towels to drain and sprinkle with salt to taste. Coat and fry remaining beans in same manner.
- Serve beans with dipping sauce.
ASPARAGUS AND GREEN BEAN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
- Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.
GREEN BEAN AND ASPARAGUS SALAD
Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.
Provided by Sarah
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
- Roast green beans in preheated oven until tender, about 10 minutes.
- Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
- Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
- Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.
Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g
ASPARAGUS TEMPURA
It's as simple as it sounds: tempura asparagus, deep-fried to a golden crisp. Goes great with ranch and is great for a get-together.
Provided by LLawson
Categories Appetizers and Snacks
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat.
- Stir tempura mix and water together to make a loose batter.
- Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.
- Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 14 g, Fat 11.3 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 965.3 mg, Sugar 2.1 g
GARLIC ASPARAGUS AND GREEN BEANS
This recipe could not be easier. It's ready in minutes and is good hot, room temp or cold. If you like your green beans a little more tender you need to put them in the pan first to give them a little more cooking time. I make this when I have the ingredients fresh in the garden and the flavors are so bright and simple.You can add baby carrots too if you have them.
Provided by O. Romaine
Categories Vegetable
Time 10m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.
Nutrition Facts : Calories 133.2, Fat 10.4, SaturatedFat 1.5, Sodium 453, Carbohydrate 9.2, Fiber 3.8, Sugar 2, Protein 3.5
TEMPURA ASPARAGUS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 cup cake flour and 1/2 teaspoon kosher salt. Whisk in 1 cup cold seltzer. Dip 1 bunch trimmed asparagus in the batter and fry in batches in 360 degrees F vegetable oil until crisp, about 2 minutes (drop them in one at a time to prevent sticking). Remove and drain on a rack; season with salt. Serve with ponzu sauce for dipping.
TEMPURA ASPARAGUS
Steps:
- Pour 1-inch vegetable oil into a large, deep skillet. Place over medium-high heat and heat to 350 degrees F.
- Prepare the tempura batter according to package instructions. Dip the asparagus in the batter, place in the skillet and fry until golden and crispy, about 2 minutes. Fry in batches.
- In a bowl, combine the soy sauce, mirin, ginger, lemon juice and scallions. Serve the asparagus with the dipping sauce on the side.
ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
SEASONED GREEN BEANS AND ASPARAGUS
I make these alot, my family LOVES them, and they are crispy not mushy. Remember you can make as little or as much as you want with this recipe,
Provided by Lisa Walker
Categories Vegetables
Number Of Ingredients 7
Steps:
- 1. In a big frying pan heat olive oil, add your asparagus and beans, season well with salt and pepper, saute for about 3 min stirring often, add basil and lemon juice stir well to coat and saute for another 3 min. They should be hot but still crispy. Enjoy
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