Tempura Shrimp & Veggies

Entrees

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.

Appetizer

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

¼cup green onion, finely sliced 1 large egg, beaten

2 large egg yolks, beaten

½ cup grated mozzarella cheese

¼cup fresh basil leaves, chopped

¼teaspoon sea salt

Freshly ground black pepper to taste

⅔cup 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.