Sometimes I go a little crazy at the grocery store and buy too much produce. My favorite method of using up produce before it goes bad is to make baked tempura veggies. You can use almost any vegetable and it is really easy. I used to make more traditional tempura veggies where I mixed a batter and dipped each vegetable in the batter, but over time I started making it super simple by just giving the veggies a good shake in a ziploc bag with some corn starch, another good shake in a bag with some beaten eggs, and a quick roll in a bed of panko bread crumbs. It is so fast and easy and I think it tastes just as good.
Some of my favorite veggies to use are carrots, cauliflower, broccoli, mushrooms, onions, bell peppers, zucchini, and, summer squash. You could also do asparagus, eggplant, Brussels sprouts, potatoes, sweet potatoes. You could even do avocado, just decrease the cooking time to to about 15 minutes. I like to chop all my veggies the night before or during my daughters nap to make dinner time go smoothly. Just make sure all your veggies are the a similar size.
A yummy dipping sauce is a must with these crispy beauties. My very favorite is spicy mayo, you the orange sauce that comes with sushi. You can buy it in the Asian section of most grocery stores, or make it by combining mayo and sriracha sauce. Click HERE to see a recipe. Here are some other sauce ideas: Thai sweet chili sauce, fry sauce (ketchup and mayo), BBQ, honey mustard, ranch dressing, roasted red pepper dipping sauce, tzatziki, peanut sauce. Need more inspiration? Check out my Dips, Sauces, and Spreads board on Pinterest.
Note: This recipe is for one gallon ziploc bag almost full of veggies. This usually fills one rimmed baking sheet. I usually double it and fill two bags because these veggies are addicting
- a variety of veggies, chopped into chunks all the same size
- 3-5 TBSP. corn starch
- 2 eggs
- 1 C. panko bread crumbs
- salt and pepper
1. Prepare a baking sheet with parchment paper or silicone baking mat. Preheat oven to 400 F. Chop all your veggies and place them in a gallon sized Ziploc baggie.
2. Add the cornstarch and shake the bag until all the veggies are coated evenly. Use more or less cornstarch if needed, just make sure all of the veggies have a nice white coat.
3. Whisk the eggs in a separate bowl and transfer to another gallon sized ziploc baggie. Use tongs to transfer all the powdered veggies to the bag with the eggs. Close the bag and shake vigorously until all the veggies are well coated in the egg.
4. Pour half of the panko into a 9×13 cake pan. Use tongs to transfer half of the veggies into the panko crumbs. Give the pan a good shake and use the tongs to flip them so all sides are coated.
5. Transfer the veggies onto the baking sheet and repeat with the other half of the veggies.
6. Sprinkle the veggies generously with salt and pepper. Bake for 30 minutes at 400F. or until panko is golden and veggies are cooked through.
7. Eat hot, dipping in your choice of sauce.