Tempura Vegetables

Tempura vegetables are a light and crispy Japanese dish, perfect for a low-carb lunch. This recipe features a variety of seasonal vegetables, coated in a delicate batter and fried to golden perfection.

Ingredients

• Zucchini - 100g
• Eggplant - 100g
• Bell pepper - 100g
• Broccoli florets - 100g
• Cauliflower florets - 100g
• Almond flour - 50g
• Egg - 1 large
• Sparkling water - 100ml
• Salt - 1/2 tsp
• Black pepper - 1/4 tsp
• Oil for frying - 500ml (for deep frying)

Steps

1. Prepare the vegetables by washing and cutting them into bite-sized pieces.
2. In a mixing bowl, whisk together the almond flour, egg, sparkling water, salt, and black pepper until smooth to create the tempura batter.
3. Heat the oil in a deep frying pan or wok over medium-high heat until it reaches 180°C (350°F).
4. Dip each piece of vegetable into the batter, allowing any excess to drip off.
5. Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding.
6. Fry for about 2-3 minutes or until golden brown and crispy, turning occasionally for even cooking.
7. Remove the tempura vegetables from the oil and drain on paper towels to remove excess oil.
8. Serve immediately with a low-carb dipping sauce or simply enjoy as is.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in carbohydrates, making it a suitable option for low-carb diets.

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