Crispy Vegetables

Make vegetables fun by making them crispy. Featuring Chef's Own^™Pre-Dust, Chef's Own^™Tempura Batter and Chef's Own^™ Fine Panko Breadcrumbs. Assorted veggies covered in a tempura batter, then dipped in breadcrumbs, will give you a fun way to eat that daily serving.

Made with:

What You'll Need

Amount	Ingredients
400 g	Eggplant
400 g	Zucchini
400 g	Baby carrots or snap peas
15 g	Salt
8 g	Sugar
6 g	White Pepper
10 g	Thyme, freshly chopped
8 g	Marjoram, freshly chopped
100 g	Chef's Own™ Pre-Dust
300 g	Chef's Own™ Tempura Batter
700 ml	Cold water
200 g	Chef's Own™ Fine Panko Breadcrumbs

Preparation

1. PREPARE THE VEGETABLES. Wash the vegetables & dry them off. Slice into 1 cm thick slices. Blanch the baby carrots until tender (1-2 min), cool them down & peel them carefully. Season with salt/sugar and white pepper. Marinate for 15 min.

2. Dust vegetables with Chef's Own™ Pre-Dust (Step 1)

3. Dissolve Chef's Own™ Tempura Batter in cold water. Season with fresh chopped herbs. Allow batter to rest for 0 minutes and dip vegetables into the batter (Step 2).

4. Coat the vegetables in with Chef's Own™ Fine Panko Breadcrumbs. (Step 3)

5. Deep fry at 175°C for 4-5 minutes. Turn after 2-3 minutes. Drain on paper towel before serving.