So I made zucchini “tempura!”
And good Lord, it was delicious, and healthier than the typical deep-fried hot mess version you’d typically get at a Japanese restaurant. As I mentioned here last week, my father gifted me with approximately 828 pounds of zucchini. Judging from my Facebook feed, this is not a unique “problem.” So after I made my fill of zucchini chips, I thought, what the heck else could I make with all this stuff? And came up with this. Happy Health!
* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.
however much zucchini you want to make into tempura (I used about 2 lbs), sliced 1/4 – 1/2 inch thick
eggs (ratio of two whites for every yolk)
coconut flour (I used about ¼ cup, maybe a smidge more) (Using coconut flour instead of wheat flour adds a nice layer of flavor and a hint of sweetness, and makes the recipe gluten free. It also boasts 6 grams of protein, 25% of your daily recommendation for iron and a whopping 13 grams of fiber!)
4-5 tbsp coconut oil
cayenne pepper to taste
garlic powder to taste
salt to taste
Whisk eggs in a bowl. Mix all dry ingredients together in another bowl. Heat enough coconut oil to form a thin layer in the bottom of a pan over medium heat. Dip zucchini slices in eggs, then drag through flour mixture to lightly coat. Heat in covered pan for 2-4 minutes, flipping when golden brown. Remove from pan when both sides are done. Add coconut oil each time you add a batch of zucchini to the pan. I also added a drizzle of water if the pan got very dry as the zucchinis were cooking to keep from piling on too much oil. Serve hot and enjoy!