Egg-free Vegetable Tempura with the neat egg

Zucchini, onion, sweet potatoes, and eggplant are just the start of endless possibilities with this vegetable tempura recipe!  This egg-free, made with neat egg, batter is vegan and crafted for use with an air fryer.  

Makes 8 Servings

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Ingredients

  • 3 cups of a variety of vegetables (onions, zucchini, potatoes)

Wet

  • ½ cup flour (gluten-free or all-purpose)
  • 1 tablespoon neat egg powder
  • ⅔ cup plant-based milk
  • 1 teaspoon paprika
  • ¼ teaspoon turmeric
  • ½ teaspoon garlic powder
  • Pinch of salt

 

Dry

  • 3 cups panko bread crumbs
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • ½ teaspoon garlic powder
  • Pinch of salt and pepper

Directions

  1. Preheat the air fryer to 400 degrees. 
  2. Cut the vegetables crosswise into ¼”-½” slices.  In a mixing bowl, whisk together the wet ingredients. 
  3. In a separate shallow bowl, stir together the dry ingredients. 
  4. Coat the vegetables, one piece at a time, first in the wet mixture and then dip into the dry mixture until each piece is thoroughly coated in flakes. 
  5. Add one single layer batch at a time to the air fryer. 
  6. Cook for 10 minutes, and then if necessary, add additional 1 minute cooking increments, as needed to reach a golden brown crust on the vegetables. 
  7. Cooking time will vary based on the vegetables used and the thickness of each slice. 
  8. Serve with your favorite dipping sauce and enjoy your guilt-free air fried vegetables!

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