Fritos Vegtable Tempura with Chile Verde Honey Dipping Sauce

Makes 6 servings

  • 1/2 cup honey
  • 4 cups tomatillos, coarsely chopped
  • 1/4 white onion, coarsely chopped
  • 2 serrano peppers, with stems off
  • 1 whole garlic clove
  • 1 bunch cilantro
  • 2 limes, juiced
  • 1 whole avocado
  • Salt and white pepper, to taste
  • 1-1/2 cups water
  • 1 cup tempura flour
  • 1/2 cup Ice cubes
  • 6 oyster mushrooms
  • 6 thick slices each yellow and green zucchini, about 1/4-inch thick
  • 6 wedges red bell pepper
  • 6 scallions
  • 6 wedges ripe firm avocado

In a blender, combine the honey, tomatillos, onion, serranos, garlic, cilantro, lime juice, avocado and salt and pepper. Pulse until a smooth sauce develops adding a little water if too thick. Heat a pot of frying oil to 350°F. Mix the water, tempura flour and ice together. With a set of tongs dredge each vegetable through the tempura, shaking off any excess batter. Gently drop each vegetable into the oil cooking and fry each piece until golden and crispy. Drain on paper towels. Arrange vegetables on a serving platter with bowls of the Honey Chile Verde Sauce.

Recipe courtesy of The National Honey Board.

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