Try this Tempura Fried Vegetables recipe, or contribute your own.
Suggest a better description2 cups mayonnaise 1 tablespoon minced garlic 3 tablespoon chopped onion 3 tablespoon chopped green onion 2 tablespoon chopped celery 2 tablespoon chopped pimiento 1 tablespoon Tabasco 1 tablespoon lemon juice 1 tablespoon Lea & Perrins Salt and pepper (to taste) Heat oil to 350 degrees (at least 2" deep if using a skillet). Using tongs, dip each piece of vegetable until submerged in batter, quickly shake off excess batter and drop in hot oil. Vegetables are cooked when they float to the surface. White Remouade: Combine all ingredients in a blender until mixed well. Allow to stand 30-60 minutes, covered in the refrigerator before using. Enjoy!
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Serving Size: 1 Serving (620g) | ||
Recipe Makes: 1 servings | ||
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Calories: 713 | ||
Calories from Fat: 137 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 386.2mg | 13 % | |
Potassium 254.9mg | 7 % | |
Total Carbohydrate 123.7g | 36 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 118g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 713
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