Vegetarian Tempura Fried Peppers

Total Time:
1 hr
Prep:
20 min
Inactive:
20 min
Cook:
20 min

Yield:
8 servings of 2 to 3 appetizers each
Level:
Intermediate

Ingredients
  • For the peppers and stuffing:
  • 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
  • For the tempura mix:
  • 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)
  • For the peppers and stuffing:
Directions
  • Make a small slice in the peppers and remove seeds. Set aside on paper toweling to dry.

  • Heat the vegetable oil in a skillet and saute zucchini, squash, eggplant, onion, and garlic until tender. Remove from heat and fold in bread crumbs and cheese, and set aside to let cool.

  • For the tempura mix:

  • Mix the flour, cornstarch, and baking powder in a bowl and add seltzer in a stream while whisking constantly. Season with salt and pepper.

  • Heat canola oil to 375 degrees F in a deep fryer.

  • Stuff each pepper with a small amount of the vegetable stuffing. Then dip each stuffed pepper in the tempura coating and deep-fry until golden brown. Drain on paper toweling and serve warm.


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