Heart-Healthy Classic Tempura
Elevate your fried food game with this *Heart-Healthy Classic Tempura*, a guilt-free twist on a beloved Japanese delicacy. Crafted with nutrient-rich brown rice flour and lightened up with chilled sparkling water for an effortlessly airy batter, this recipe delivers crisp, golden results without compromising your health goals. Vibrant, fresh vegetables like broccoli florets, carrot sticks, and zucchini slices shine as the star ingredients, while avocado oil enhances the nutritional value with heart-healthy fats. Ready in just 30 minutes, this easy recipe is perfect for weeknight dinners or special occasions. Serve immediately alongside a tangy ponzu sauce or low-sodium soy sauce for dipping to truly impress your guests. Whether you're looking for a healthier take on tempura or a plant-based snack loaded with flavor, this recipe is the ultimate answer.
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Recipe Information
Ingredients
- 1 cup Brown rice flour
- 1 cup Chilled sparkling water
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Broccoli florets
- 1 cup Carrot sticks
- 1 cup Red bell pepper strips
- 1 cup Eggplant slices
- 1 cup Zucchini slices
- 2 tablespoons Avocado oil
Instructions
In a large bowl, whisk together the brown rice flour, baking soda, and salt.
Gradually add the chilled sparkling water into the flour mixture, stirring gently until a smooth batter forms. Be careful not to overmix.
Prepare the vegetables by washing them thoroughly. Cut the broccoli into bite-sized florets, slice the carrots into sticks, the red bell pepper into strips, and the eggplant and zucchini into thin slices.
In a large skillet, heat the avocado oil over medium-high heat. Use enough oil to coat the bottom of the pan.
Dip each piece of vegetable into the batter, allowing any excess to drip off.
Carefully place the battered vegetables into the hot oil, a few pieces at a time, without overcrowding the skillet.
Fry the vegetables for about 2-3 minutes on each side until the batter is golden brown and crisp.
Using a slotted spoon, transfer the fried vegetables to a plate lined with paper towels to drain any excess oil.
Serve the tempura immediately for the best texture, perhaps with a side of ponzu sauce or low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 25.6 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
