Posted by on Feb 23, 2012 in Recipes, Side Dishes

Tempura Baked Veggies

I was craving some Japanese food the other day, but I was fresh out of sushi grade fish…….and since I live in a land-locked state the likelihood that I could find anything suitable in the fish section is slim. Besides, I didn’t want anything fried either. So, the kids and I created this concoction of panko and veg that hit the spot.

Preheat the oven to 425.


  • veggies
  • 2 T. flour
  • 2 cups panko crumbs
  • 1 egg
  • oil

Start by chopping up the veggies. Any hardy vegetable will work here- zucchini, sweet potatoes, acorn squash, broccoli, cauliflower, etc.

Throw them in a bowl and toss a couple tablespoons of flour on top, mix them around for an even coating.

Take 2 shallow bowls and toss the egg in one, and the panko crumbs in the other. Whip the egg a little. I always add salt and pepper to the egg mixture, it helps the seasoning stay on whatever you are breading.

Next coat the floured veggies in the egg.

I’ve had people ask me about panko, so here’s what I used. In the Asian section there are several kinds, I found that they are all about the same.

Next coat in the panko.

Make sure they are coated well.

Then toss them onto a baking sheet. Repeat until all the veggies are coated with panko.

Before baking, drizzle a little oil over the entire pan- or spritz it on if you want a super-even coating.

Bake for 15-20 minutes, turning once halfway through. Bake until veggies are crisp-tender and the breading has a golden hue.

I whipped up a concoction of soy sauce, brown sugar, minced garlic and minced ginger for a dipping sauce. It was divine.

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