Vegetarian Tempura Fried Peppers Recipe

Vegetarian Tempura-Style Fried Peppers

• Difficulty: Intermediate
• Makes: 8 servings, 2 to 3 pieces as an appetizer per serving
• Nutritional Info Per Serving: Calories: 508 | Fat: 40g | Saturated Fat: 6g | Carbs: 32g | Fiber: 3g | Sugars: 2g | Protein: 7g | Cholesterol: 14mg | Sodium: 572mg
• Total Time: 1 hour
• Preparation: 20 minutes
• Inactive: 20 minutes
• Cooking: 20 minutes

IngredientsFor the peppers and filling:

• 16 to 24 medium-sized pepperoncini peppers, rinsed and drained
• 1/8 cup vegetable oil
• 1 zucchini, diced small
• 1 yellow squash, diced small
• 1 small eggplant, peeled and diced finely
• 1 small white onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup breadcrumbs (use enough to bring the filling together)
• 4 oz (about 1 cup) shredded cheddar cheese

For the tempura batter:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 3 teaspoons baking powder
• 8 oz cold seltzer water
• Salt and freshly cracked black pepper
• Canola oil for frying (about 1 quart, or enough for deep-frying)

Instructions

Prepare the peppers:

1. Slice each pepper gently to create a slit, then remove the seeds. Place the peppers on paper towels to dry off excess moisture.

Prepare the vegetable filling:

1. Heat the vegetable oil in a skillet over medium heat. Saut the zucchini, yellow squash, eggplant, onion, and garlic for several minutes until tender and fragrant, igniting your kitchen with irresistible aromas.
2. Remove from heat. Stir in breadcrumbs and shredded cheddar until the mixture binds beautifully. Let it cool slightly, ready to burst with flavor.

Make the tempura batter:

1. In a bowl, whisk flour, cornstarch, and baking powder. Slowly add ice-cold seltzer, stirring lightly for a silky, bubbly batter. Season with salt and pepper to tastelumps are your secret to shatteringly crisp results.

Heat the frying oil:

1. Fill a deep fryer or heavy pot with canola oil and heat to 375F (190C) for perfect golden magic.

Assemble and fry:

1. Stuff each pepper generously with the cooled, cheesy veggie fillingimagine the melty surprise inside.
2. Dip stuffed peppers fully into the batter, letting excess drip for an ethereal coat.
3. Fry in small batches until gloriously golden and crispy, about 2-3 minutes. Avoid crowding for even perfection.
4. Drain on paper towels and serve hot, crunching into veggie heaven that wows every bite.

Tips for Best Results

• Chill seltzer ice-cold for the lightest, airiest tempura that melts in your mouth.
• Avoid overmixing batterembrace lumps for ultra-crisp edges every time.
• Elevate with a zesty soy-garlic dip or your favorite sauce to make it unforgettable.

Serving Suggestions

• Plate as a showstopping appetizer with dips, sparking party excitement.
• Pair with crisp greens for a fresh, satisfying starter that keeps them coming back.
• Swap cheeses or veggies for endless twistsget creative and own the dish!