Panko-Fried Vegetables
Updated May 20, 2025
John Von Pamer for The New York Times
- Total Time
- 15 minutes
- Cook Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
Neutral oil (canola, grapeseed, corn) for deep-frying
1 ½ cups cake flour, plus more for dredging
Salt and black pepper
2 cups panko (Japanese bread crumbs)
2 pounds assorted vegetables (like okra pods, baby zucchini, baby purple carrots, lotus root, asparagus, grape tomatoes, kabocha squash, Romanesco broccoli or cauliflower and onions), trimmed and sliced as needed.
Nutritional analysis per serving (4 servings)
92 grams carbs; 869 calories; 30 grams monosaturated fat; 14 grams polyunsaturated fat; 4 grams saturated fat; 49 grams fat; 11 grams fiber; 827 milligrams sodium; 15 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer). Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.
- Step 2
Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor. Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko. Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes. Drain on paper towels.
Private Notes
Comments
What is a good dipping sauce for this dish?
Ponzu sauce, mustard sauce, tahini, or even cocktail sauce with a good dollop of horseradish in it would be great.
there are two vegan sauce recipes in the original magazine article: https://www.nytimes.com/2012/01/22/magazine/recipe-vegan-worcestershire-sauce.html
It seems the flour measurements are incorrect? Instructions state combine the flour with the water, which makes the tempura batter. Later, the instructions state to dredge the vegetables in the flour, then the tempura batter and then the bread crumbs. How much of the flour listed is for dredging versus using to make the batter?
I served it with ketchup and some hot sauce. Made for a really good snack.