Tempura Style Zucchini – #glutenfree #vegan
Dip your zucchini in this easy tempura style batter and fry them up for an easy appetizer!
Servings 4 servings
- 1 large zucchini cut into coin shapes
- 3/4 c of seasoned gluten free flour
- 1 can of club soda
- small pot
Pour oil (I used sunflower) into a pot. I used a smaller pot so I could use less oil. Fill pot with about 1.5 inches of oil. Heat.
Combine flour and club soda.
Dip zucchini into flour mixture and coat each piece.
Place coated zucchini in hot oil. (cook 2-4 pieces at a time) Cook in oil until brown. The more zucchini you cook, the more golden it will become.
Enjoy with your favorite dipping sauce.
Can I Turn These Into Sticks?
Absolutely you can. We cut them into rounds, but you can definitely cut them into matchsticks and create "tempura zucchini fries" instead.
Why Did My Tempura Zucchini Get Soggy?
This may be because your oil wasn't hot enough before you started to fry them. Do a test run and fry just one. If the oil doesn't bubble right away when you drop it in, you may need to wait a little while longer.
Another reason could be that you fried too many at once. Remember don't overcrowd the pan.
Calories: 83kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 128mg | Fiber: 3g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg