Servings: 4
Baked Vegetable Coconut Tempura
A modern take on a classic Japanese dish. Shredded coconut adds subtle sweet flavor to the vegetables.
Ingredients
- 2 small zucchini, thinly sliced
- 1 large sweet potato, peeled and thinly sliced
- 2 small purple potatoes, thinly sliced
- 3 large eggs
- 2 1/2 cups panko bread crumbs
- 1 1/2 cups shredded coconut
- 1 1/2 tsp granulated garlic
- 1 1/2 tsp salt
- small pinch of white pepper powder, optional
Instructions
- Preheat oven to 400ºF. Line two large baking sheets with parchment paper or silicone mats.
- Whisk the eggs in a small bowl.
- In a medium-sized bowl, mix the panko bread crumbs, coconut, garlic, salt, and white pepper together. Pour about a third of the mixture onto a plate for breading the vegetables. Add more of the bread crumb mixture onto the plate once it is running low.
- Dip each piece of vegetable in the whisked eggs. Be sure to shake out the excess egg mixture to prevent clumping.
- Bread both sides of the vegetables and place them on the baking sheets in a single layer.
- Bake the vegetables for about 15 minutes, or until the vegetables are easily pierced with a fork.
- Enjoy them on their own or with tempura sauce!
Notes
1. Feel free to drizzle about 2 tablespoons of oil on top of the vegetables to give them additional crisp.[br]2. You should be able to find panko bread crumbs in the Asian cuisine section of your grocery store.[br]3. If you only have flaked coconut available, blend it in a food processor so that you have smaller coconut bits.[br]4. Feel free to substitute the purple potato with regular potatoes.
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