You are here

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

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (15 votes)