Tempura Vegetables
Japanese-style battered and panko-crusted vegetables air-fried until golden and crisp.
Ingredients
| 2/3 cup (150 mL) | cornstarch |
| 1/3 cup (75 mL) | all-purpose flour |
| 1/4 tsp (1 mL) | salt |
| 1 | large egg, lightly beaten |
| 3/4 cup (175 mL) | club soda, chilled |
| 1 1/2 cups (375 mL) | panko (Japanese bread crumbs) |
| 1 cup (250 mL) | broccoli florets |
| 1 | red bell pepper, cut into 1/4-inch (0.5 cm) thick strips |
| 1 | small sweet potato, peeled and cut into 1/4-inch (0.5 cm) thick slices |
| 1 | small zucchini, cut into 1/4-inch (0.5 cm) thick slices |
| 12 | green beans, trimmed |
| — | nonstick cooking spray |
Instructions
- In a medium bowl, whisk together cornstarch, flour and salt. Whisk in egg and club soda until blended and smooth. Cover loosely with plastic wrap and refrigerate for 30 minutes to thicken.
- Preheat air fryer to 390°F (200°C).
- Spread panko in a shallow dish.
- Working with 1 vegetable piece at a time, dip in batter, shaking off excess, then dredge in panko, pressing gently to adhere. As they are dredged, place 5 to 6 vegetables in air fryer basket, leaving space in between. Spray with cooking spray.
- Air-fry for 5 to 8 minutes or until golden brown. Serve immediately.
- Repeat steps 4 and 5 with the remaining vegetables, batter and panko. Discard any excess batter and panko.