Zucchini Tempura Recipe
Ingredients
| Whole wheat pastry flour | 1 1/3 Cup (16 tbs) | |
| Sea salt | 1 Teaspoon | |
| Pepper | 1/3 Teaspoon | |
| 1 tablespoon unrefined safflower oil | ||
| Egg yolks | 2 , beaten | |
| 3/4 cup flat beer | ||
| 2 egg whites, stiffly beaten | ||
| Zucchini | 1 pound, thinly sliced (Optional:) | |
| 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.
Chef
