Zucchini Tempura

Zucchini Tempura is a delightful, low-carb twist on a classic Japanese dish, featuring tender zucchini slices delicately battered and fried to a crisp golden perfection. This keto-friendly appetizer is light yet satisfying, perfect for a nourishing lunch.

Ingredients

• Zucchini - 200 grams
• Almond flour - 50 grams
• Egg - 1 large
• Sparkling water - 100 ml
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Oil for frying - 500 ml (e.g., avocado oil or coconut oil)

Steps

1. Begin by slicing the zucchini into 1/4-inch thick rounds.
2. In a mixing bowl, combine almond flour, baking powder, salt, and black pepper.
3. In a separate bowl, whisk the egg and then mix in the sparkling water until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
5. Heat the frying oil in a deep pan over medium heat until it reaches 180°C (350°F).
6. Dip each zucchini slice into the batter, allowing excess to drip off.
7. Carefully place the battered zucchini slices into the hot oil, frying in batches to avoid overcrowding.
8. Fry for about 2-3 minutes on each side or until golden brown and crispy.
9. Remove the tempura from the oil and place them on paper towels to drain excess oil.
10. Serve hot with a dipping sauce of your choice or soy sauce.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.05 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• Rich in antioxidants and vitamins, particularly vitamin C and potassium from zucchini.

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