This Recipe is for You, Veggie-Haters!

I am not lying. They may not look like anything special, but I swear it’s the best thing I’ve ever tasted. I literally downed this entire tray of zucchini and summer squash in about five seconds. Thank GOD vegetables are good for you! If you don’t like vegetables, this is definitely the recipe for YOU.

My parents have always had an extreme affinity for Asian food and culture. Ever since I can remember, we’ve been obsessed with Szechuan Hot Pot, Su Mai, Kalbi beef, and some type of pork dumpling we merely refer to as “footballs” since we have no idea what they’re actually called (things that most people have probably never even heard of). Once when I was little I actually (in all sincerity) asked my Uncle whether he was “from Outer Space” since he’d never eaten Dim Sum. Unfortunately, growing up with my Mom and Dad made me glaringly unaware of what life was like for normal people who weren’t inexplicably blessed with well-off parents. Apparently it’s not politically correct to basically call somebody an idiot if they’ve never tried an obscure brunch tradition from a culture residing 500,000 miles away. I honestly didn’t understand why I was made to apologize when I was honestly only attempting to be hilariously sarcastic. Obviously, it took me a few years to fully grasp the difference between being funny and being a 6-year old bitch. But in my defense, it is an extremely fine line.

(Healthy!) Tempura Vegetables (Thanks to the magnificent Eat8020.com blog for this amazing recipe – my version here is slightly adapted)

Ingredients:

• 1 zucchini, chopped into 1/4-inch slices
• 1 summer squash, chopped into 1/4-inch slices
• 1 cup Panko crumbs
• 1/4 cup whole-wheat flour
• 2 egg whites
• 1/4 cup olive oil
• Salt and cooking spray

Directions:

• Preheat oven to 400˚ and grease a cookie sheet with cooking spray.
• Pour egg whites into a shallow bowl and beat with a fork until frothy. Pour Panko crumbs into another bowl.
• Toss vegetables slices with flour. One by one, dip slices into the egg whites until fully coated and then press into Panko crumbs on both sides. Line vegetable slices onto the cookie sheet.
• Drizzle olive oil over the sheet to lightly coat each slice (this is necessary – it will make them crispy and delicious). Sprinkle a little salt onto each slice as well.
• Bake for about 20 minutes until slices are golden-brown and crispy… Enjoy!