Panko-Fried Vegetables

1. 1

   Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer).

2. 2

   Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.

3. 3

   Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor.

4. 4

   Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko.

5. 5

   Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes.

6. 6

   Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.