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Tempura is the Japanese method of fryingvegetables and other foods. The foods arefirst coated with dried white bread crumbs,called panko, which are crunchier thanWestern varieties. Look for these breadcrumbs in Asian markets and large supermarkets.
Preheat broiler. Place peppers on foil-lined baking sheet and flatten, using palm. Broil peppers until skin is charred, about 8 minutes. Remove peppers to brown paper bag, close and let steam for 15 minutes. Using a small, sharp knife, remove charred skin from peppers. Slice each pepper lengthwise into 6 to 8 pieces.
Spread Wondra and bread crumbs on separate sheets of waxed paper. In shallow bowl, whisk eggs to blend. Dip each pepper slice first into Wondra, shaking to remove excess, then into egg and finally into bread crumbs to cover.
Repeat until all peppers are coated with bread crumbs.
In large skillet, heat 2 Tbs. oil over medium-high heat. Cook peppers in batches until golden, turning once. Drain on paper towels.
- Calories 235
- Carbohydrate Content 28 g
- Cholesterol Content 85 mg
- Fat Content 11 g
- Fiber Content 3 g
- Protein Content 6 g
- Saturated Fat Content 2 g
- Sodium Content 78 mg
- Sugar Content 0 g