Vegetarian Tempura Fried Peppers Recipe

Name: Vegetarian Tempura Fried Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 to 24 medium pepperoncini peppers, drained; 1/8 cup vegetable oil; 1 zucchini, small dice; 1 yellow squash, small dice; 1 small eggplant, peeled and diced small; 1 small white onion, small dice; 2 cloves garlic, chopped; 1/2 cup bread crumbs, or enough to bind stuffing; 4 ounces (1 cup) shredded Cheddar; 1 cup all-purpose flour; 1/2 cup cornstarch; 3 teaspoons baking powder; 8 ounces cold seltzer; Salt and freshly ground black pepper; 1 quart canola oil (approximately, as needed for deep-frying)

Servings: persons

16 to 24 medium pepperoncini peppers, drained
1/8 cup vegetable oil
1 zucchini, small dice
1 yellow squash, small dice
1 small eggplant, peeled and diced small
1 small white onion, small dice
2 cloves garlic, chopped
1/2 cup bread crumbs, or enough to bind stuffing
4 ounces (1 cup) shredded Cheddar
1 cup all-purpose flour
1/2 cup cornstarch
3 teaspoons baking powder
8 ounces cold seltzer
Salt and freshly ground black pepper
1 quart canola oil (approximately, as needed for deep-frying)

1
Make a small slice in the peppers and remove seeds.
2
Set aside on paper toweling to dry.
3
Heat the vegetable oil in a skillet and saute zucchini, squash, eggplant, onion, and garlic until tender.
4
Remove from heat and fold in bread crumbs and cheese, and set aside to let cool.
5
For the tempura mix:
6
Mix the flour, cornstarch, and baking powder in a bowl and add seltzer in a stream while whisking constantly.
7
Season with salt and pepper.
8
Heat canola oil to 375 degrees F in a deep fryer.
9
Stuff each pepper with a small amount of the vegetable stuffing.
10
Then dip each stuffed pepper in the tempura coating and deep-fry until golden brown.
11
Drain on paper toweling and serve warm.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 16 to 24 medium pepperoncini peppers, drained, 1/8 cup vegetable oil, 1 zucchini, small dice, 1 yellow squash, small dice, and more.

Yes, Vegetarian Tempura Fried Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Tempura Fried Peppers

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