Tempura Roasted Peppers

Vegetarian Times Issue: May 1, 2002   p.56

Ingredients

4 TO 6 SERVINGS

• 3 large red peppers, cored
• 1/2 cup Wondra flour or all-purpose flour
• 1 1/2 cups Japanese bread crumbs(panko)
• 2 large eggs, lightly beaten
• 2-4 Tbs. peanut oil

Directions

1. 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.
2. 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.
3. Repeat until all peppers are coated with bread crumbs.
4. In large skillet, heat 2 Tbs. oil over medium-high heat. Cook peppers in batches until golden, turning once. Drain on paper towels.