Zucchini Tempura Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodSpeciality
Interest Group

Ingredients

 Whole wheat pastry flour1 1/3 Cup (16 tbs)
 Sea salt1 Teaspoon
 Pepper1/3 Teaspoon
 1 tablespoon unrefined safflower oil
 Egg yolks2 , beaten
 3/4 cup flat beer
 2 egg whites, stiffly beaten
 Zucchini1 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.
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