Vegan Zucchini Tempura

Vegan Zucchini Tempura is a delightful twist on the traditional Japanese dish, featuring crispy baked zucchini slices that are light and flavorful. The tempura batter is enhanced with a hint of seasoning, making it a perfect snack or side dish for any meal.

Ingredients

• Zucchini - 2 medium
• All-purpose flour - 1/2 cup (65g)
• Cornstarch - 1/4 cup (30g)
• Cold water - 3/4 cup (180ml)
• Baking powder - 1 teaspoon (5g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Panko breadcrumbs - 1 cup (100g)
• Olive oil - 1 tablespoon (15ml)
• Soy sauce - for dipping

Steps

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Wash and slice the zucchini into 1/4 inch (0.5 cm) thick rounds.
3. In a medium bowl, mix the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
4. Gradually add the cold water to the dry mixture, whisking until smooth to form the tempura batter.
5. Dip each zucchini slice into the tempura batter, allowing excess to drip off.
6. Coat each battered zucchini slice in panko breadcrumbs, pressing gently to adhere.
7. Place the breaded zucchini slices on the prepared baking sheet in a single layer.
8. Drizzle the olive oil over the zucchini slices for added crispiness.
9. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
10. Serve hot with soy sauce for dipping.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 29 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals, particularly vitamin C and potassium.
• Low in calories and high in fiber, promoting digestive health.

Tags