Garden Vegetable Tempura Fritters
with Rice, Pickles, Sweet Soy-Ponzu Sauce & Spicy Mayo
Crispy fritters are always a hit, especially when paired with spicy mayo and sweet soy–ponzu sauce for dipping! Scallions, cabbage, carrot, green beans, and onion are tossed in tempura batter, then fried to golden-brown perfection in a hot skillet. Quick-pickled cucumber and fluffy white rice round out this crunchy, colorful meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
1 unit
Mini Cucumber
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
164 g
Tempura Batter Mix
1 teaspoon
Garlic Powder
5 teaspoon
Rice Wine Vinegar
4 ounce
Red Cabbage and Carrot Mix
2 unit
Scallions
6 ounce
Green Beans
¾ cup
White Rice
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Wash and dry produce. • Thinly slice cucumber into rounds. Trim and thinly slice scallion greens; cut scallion whites into 1-inch pieces. Trim green beans if necessary; cut into 1-inch pieces. Halve, peel, and thinly slice onion. • In a small bowl, combine cucumber, scallion greens, vinegar, ½ tsp sugar, and ½ tsp salt (1 tsp sugar and 1 tsp salt for 4). Refrigerate, stirring occasionally, until ready to serve.
• In a large bowl, whisk together tempura batter mix, garlic powder, ⅔ cup cold water (1 ⅓ cup for 4 servings), and salt (we used 1 tsp; 2 tsp for 4). • Add scallion whites, green beans, onion, and cabbage and carrot mix to bowl with batter. Stir until veggies are thoroughly coated.
• Heat a ⅓-inch layer of oil in a large heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, carefully add heaping ⅓-cup scoops of batter. TIP: Add batter close to the pan to avoid splatter. You may need to work in batches, adding more oil as needed and adjusting the heat if fritters are browning too quickly. You can also make smaller fritters if you like! • Lightly press down on tops of fritters with a spatula until about 1-inch thick. Cook until golden brown and crisp, 3-4 minutes per side. • Using a slotted spoon, carefully transfer fritters to a paper-towel-lined plate. Blot tops of fritters with paper towels. Season with a pinch of salt.
• While fritters cook, in a small bowl, combine ponzu and sweet soy glaze.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4) until melted. • Divide rice, fritters, and pickles (draining first) between plates in separate sections. Serve with sweet soy-ponzu sauce and spicy mayo for dipping.
