Crispy Vegetables

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. 

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 Step 1 - Crispy Vegetables
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.
Preparation Step 2 - Crispy Vegetables
2. Dust vegetables with Chef's Own Pre-Dust (Step 1)
Preparation Step 3 - Crispy Vegetables
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).
Preparation Step 4 - Crispy Vegetables
4. Coat the vegetables in with Chef's Own™ Fine Panko Breadcrumbs. (Step 3)
Preparation Step 5 - Crispy Vegetables
5. Deep fry at 175°C for 4-5 minutes. Turn after 2-3 minutes. Drain on paper towel before serving.