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Zucchini Tempura

WholeFood.Chef's picture
  Whole wheat pastry flour 1 1⁄3 Cup (21.33 tbs)
  Sea salt 1 Teaspoon
  Pepper 1⁄3 Teaspoon
  Unrefined safflower oil 1 Tablespoon
  Egg yolks 2
  Flat beer 3⁄4 Cup (12 tbs)
  Egg whites 2
  Zucchini 1 Pound
  Unrefined safflower oil 2 Cup (32 tbs)

Mix the flour, salt, pepper, oil, and egg yolks.
Gradually add the beei, stirring constantly.
Allow batter to rest, covered, in refrigerator for 3 to 12 hours.
Just before using you may add stiffly beaten egg whites for a puffier crust.
Dip zucchini slices into the batter and drop into deep, hot safflower oil.
When the crust is golden brown and puffy, remove the zucchini from the oil.
Drain on paper towels.
Cool slightly and serve.

Recipe Summary

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4581 Calories from Fat 4081

% Daily Value*

Total Fat 461 g709.9%

Saturated Fat 31 g155.1%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 1714 mg71.4%

Total Carbohydrates 90 g30.1%

Dietary Fiber 16.7 g66.7%

Sugars 8.5 g

Protein 26 g52.4%

Vitamin A 26.8% Vitamin C 128.5%

Calcium 17.6% Iron 30%

*Based on a 2000 Calorie diet


Zucchini Tempura Recipe