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Tempura Style Zucchini – #glutenfree #vegan

Dip your zucchini in this easy tempura style batter and fry them up for an easy appetizer!
Course Appetizer
Cuisine Japanese
Keyword tempura zucchini, zucchini appetizer
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 83kcal
Author Cindy Gordon | Vegetarian Mamma

Ingredients

  • 1 large zucchini cut into coin shapes
  • 3/4 c of seasoned gluten free flour
  • 1 can of club soda
  • oil
  • small pot

Instructions

  • 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.

Notes

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. 

Nutrition

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