Panko Tempura Recipes

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BAKED VEGETABLE TEMPURA



Baked Vegetable Tempura image

This appetizer is a super easy and delicious way to start any Asian-inspired meal. Enjoy!

Provided by deb

Categories     Appetizers and Snacks     Beans and Peas

Time 41m

Yield 4

Number Of Ingredients 15

2 cups panko bread crumbs
salt to taste
2 eggs
1 cup broccoli florets
1 cup cauliflower florets
1 sweet potato, cut into 1/4-inch slices
1 small squash, cut into 1/4-inch slices
1 onion, sliced 1-inch thick and separated into rings
10 green beans, trimmed
¼ cup all-purpose flour
½ cup soy sauce
¼ cup water
2 tablespoons rice vinegar
2 teaspoons white sugar
2 green onions, finely chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
  • Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
  • Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
  • Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
  • Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.

Nutrition Facts : Calories 405.3 calories, Carbohydrate 91.2 g, Cholesterol 93 mg, Fat 4.9 g, Fiber 8.9 g, Protein 17.1 g, SaturatedFat 1.4 g, Sodium 2203 mg, Sugar 14.6 g

EASY TEMPURA BATTER RECIPE



Easy Tempura Batter Recipe image

This quick and easy authentic Japanese tempura batter requires only egg, ice water, and flour. Follow a few simple steps and you'll get excellent results.

Provided by Setsuko Yoshizuka

Categories     Appetizer     Side Dish     Ingredient

Time 15m

Number Of Ingredients 4

1 cup all-purpose flour
1 large egg
1 cup water
Ice cubes (for chilling the water)

Steps:

  • Gather the ingredients.
  • In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
  • In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
  • Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
  • Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks . Be careful not to overmix the batter; it should be a little lumpy.

Nutrition Facts : Calories 88 kcal, Carbohydrate 16 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 15 mg, Sugar 0 g, Fat 1 g, ServingSize 2 cups batter (2 servings), UnsaturatedFat 0 g

TEMPURA BATTER



Tempura Batter image

Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.

Provided by Food Network Kitchen

Number Of Ingredients 4

1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water
Salt

Steps:

  • Combine all ingredients. Use as batter for meats and vegetables.

PANKO TEMPURA



Panko Tempura image

Make and share this Panko Tempura recipe from Food.com.

Provided by Jen in Victoria

Categories     Japanese

Time 45m

Yield 2 cups

Number Of Ingredients 5

oil (for deep frying)
2 cups vegetables, sliced thinly (yam, asparagus, onion, broccoli, cauliflower, zucchini, okra, lotus root)
3/4 cup flour
1 cup ice water
1 cup panko breadcrumbs

Steps:

  • Pour at least 2 inches of oil into a large frying pan over medium heat.
  • Meanwhile, prepare 2 bowls. In one, mix the flour and ice water until smooth. In another bowl, place the panko crumbs.
  • When the oil is hot enough, dip the vegetables into the flour-water bowl, then into the panko crumbs.
  • Fry until golden on both sides; drain on paper towels.
  • Serve with tempura dipping sauce.

Nutrition Facts : Calories 383.9, Fat 3.3, SaturatedFat 0.7, Sodium 399.8, Carbohydrate 74.6, Fiber 3.7, Sugar 3.5, Protein 12.1

PANKO-FRIED VEGETABLES



Panko-Fried Vegetables image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Neutral oil (canola, grapeseed, corn) for deep-frying
1 1/2 cups cake flour, plus more for dredging
Salt and black pepper
2 cups panko (Japanese bread crumbs)
2 pounds assorted vegetables (like okra pods, baby zucchini, baby purple carrots, lotus root, asparagus, grape tomatoes, kabocha squash, Romanesco broccoli or cauliflower and onions), trimmed and sliced as needed.

Steps:

  • Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer). Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.
  • Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor. Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko. Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes. Drain on paper towels.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 43 grams, Carbohydrate 92 grams, Fat 49 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 827 milligrams, Sugar 1 gram, TransFat 0 grams

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