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TEMPURA SHRIMP & VEGGIES
PRO/FATS AND VEGGIES - LEVEL ONE
Makes 4 servings
Tempura is a classic Japanese batter, usually a Somersize no-no. Here’s
my legal version. For variety add mushrooms, celery root, or broccolini.
Prep time: 5 minutes
Cooking time: 13 minutes
Peanut or vegetable oil for frying
4 large egg whites, beaten until slightly foamy
1 cup Somersize Bake ’n Fry Mix (not mixed with cheese)
1 zucchini, cut into ¼-inch slices
1 small red onion, cut in half and sliced into ¼-inch strips
12 green beans, ends trimmed
1 pound large shrimp, peeled and deveined
8 sprigs curly parsley
Preheat oil in the Somersize Electronic Deep Fryer to 320° F.
Place egg whites into a shallow bowl. Place Bake ’n Fry Mix into a separate
shallow bowl. Dip vegetables into egg whites then into Somersize Bake ’n
Fry Mix. Place ¼ of the vegetables into Frying Basket and lower basket into
hot oil. Fry until light golden, about 2 minutes. Drain (on paper towels).
Repeat until all vegetables are fried.
Dip shrimp into egg whites then into Somersize Bake ’n Fry Mix. Place ½ of
the shrimp into Frying Basket and lower basket into hot oil. Fry until light
golden, about 2 minutes. Drain (on paper towels). Repeat until all shrimp
are cooked.
Blot parsley with paper towels to dry. (If parsley is wet it will splatter.) Place
parsley into Frying Basket and lower basket into hot oil. Fry for about a
minute, or until crunchy. Drain (on paper towels). Garnish tempura with
parsley before serving.
SPINACH PARMESAN NUGGETS
PRO/FATS AND VEGGIES - LEVEL ONE
Makes 4 servings
A scrumptious appetizer...and completely legal!
Prep time: 5 minutes
Cooking time: 2-4 minutes
Peanut or vegetable oil for frying
1 (10-ounce) package frozen, chopped spinach, thawed and drained
¼ cup green onion, finely sliced
1 large egg, beaten
2 large egg yolks, beaten
½ cup grated mozzarella cheese
¼ cup fresh basil leaves, chopped
¼ teaspoon sea salt
Freshly ground black pepper to taste
⅔ cup grated Parmesan cheese
Preheat oil in the Somersize Electronic Deep Fryer to 320° F.
Place spinach on paper towels and squeeze to remove as much moisture
as possible.
In a medium bowl combine spinach, onion, eggs, mozzarella, basil, salt,
pepper, and ½ of the Parmesan cheese. Stir until well combined. Roll
mixture into nuggets about an inch across, squeezing out excess moisture
as you go. Dredge nuggets in remaining Parmesan cheese.
Place half of the spinach nuggets into Frying Basket and lower basket into
hot oil. Fry until nuggets are browned, 1-2 minutes. Drain (on paper
towels). Repeat with remaining nuggets.
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