Vegetable Tempura with Honey-Mustard Sauce
Uky
CARB GRAMS PER SERVING: 57
ingredients
- Nonstick cooking spray
- 1 1/2 cups panko crumbs (Japanese-style bread crumbs)
- 1/4 teaspoon salt
- 1 1/2 cups cauliflower flowerets
- 1 1/2 cups small fresh mushrooms, stems removed
- 1 medium sweet potato, peeled and cut into 3?1/2-inch strips
- 1 small zucchini, sliced 1/4 inch thick
- 1 small red onion, sliced 1/2 inch thick and separated into rings
- 1 cup green beans
- 1 cup sugar snap peas
- 1/4 cup all-purpose flour
- 2 slightly beaten eggs
- 2 tablespoons margarine or butter, melted
- 1 recipe Honey-Mustard Sauce
directions
- 1
1. Coat a 15 x 10 x 1-inch baking pan with cooking spray; set aside. In a medium bowl combine panko crumbs and salt. In a large bowl toss the vegetables in flour, shaking to remove any excess flour. Dip the vegetables, a few at a time, into the eggs, then into the panko crumb mixture to coat.
- 2
2. Place the vegetables in a single layer in the prepared baking pan. (Vegetables may be prepared ahead. Cover and refrigerate for up to 3 hours.) Drizzle the vegetables with melted margarine.
- 3
3. Bake, uncovered, in a 450° degree oven for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice. Serve immediately with Honey-Mustard Sauce.
- 4
Honey-Mustard Sauce: In a small bowl stir together 1 cup Dijon-style mustard and 2 tablespoons honey. Makes: 4 to 6 servings
Source: www.diabeticlivingonline.com
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