Zucchini Tempura Recipe
Ingredients
1 1/3 cups whole wheat pastry flour
1 teaspoon sea salt
1/3 teaspoon pepper
1 tablespoon unrefined safflower oil
2 beaten egg yolks
3/4 cup flat beer
Optional:
2 egg whites, stiffly beaten
1 pound chilled fresh zucchini, thinly sliced
Unrefined safflower oil for deep frying
Directions
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.
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.
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