ZUCCHINI TEMPURA
This is a great recipe to use when zucchini is beginning to take over your vegetable garden or when there's a great sale at the grocery store. The dipping sauce is bit on the spicy side, so adjust the chili sauce to suit your tolerance and "heat" preference.
Provided by Vickie Parks
Categories Vegetables
Time 45m
Number Of Ingredients 14
Steps:
- 1. ZUCCHINI - Slice the zucchini into strips about 2 inches long and 1/2 inch wide. Note: thinner zucchini strips cook faster than thicker ones; think French fries rather than potato wedges.
- 2. DIPPING SAUCE - In a small bowl whisk together the soy sauce, ginger, sugar, garlic and chili sauce. Adjust seasoning to taste. Set aside.
- 3. TEMPURA - Thoroughly whisk flour, cornstarch, baking powder and salt. When the oil reaches 350°F , whisk in enough cold seltzer water (or cold tap water) to make the batter the consistency of heavy cream. NOTE: If you don't have a candy thermometer, heat the oil until it starts to move. Dip a wooden chopstick into the oil. If it bubbles, the oil is hot enough.
- 4. Dip the zucchini in the tempura batter and gently add to the oil. Fry until golden and cooked through, about 5 and 7 minutes but will vary with thickness of the zucchini slice and oil temperature. The oil's temperature will drop when you add the battered vegetables, so allow the oil to heat back up between batches. As soon as the zucchini slices are golden, remove them from the oil with a slotted spoon. Place on several layers of paper towel layers to drain.
- 5. They're best served while still hot. Serve with the dipping sauce.
VEGETABLE TEMPURA
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
ZUCCHINI AND CHEESE
This is a quick and easy summer meal or side dish.
Provided by JUZELLA
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
- In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
- Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 14.7 g, Cholesterol 51.1 mg, Fat 15.2 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 9.4 g, Sodium 364.4 mg, Sugar 7.9 g
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