Low Carb Tempura Vegetables
Indulge guilt-free with this irresistible Low Carb Tempura Vegetables recipe, perfect for those seeking a keto-friendly or gluten-free alternative to traditional tempura. Featuring a colorful medley of zucchini, broccoli, bell peppers, and cauliflower, this recipe uses almond and coconut flour for a light, crispy batter that's paired with the subtle effervescence of sparkling water to ensure perfection in every bite. Fried in heart-healthy avocado or coconut oil, these golden vegetable bites offer a delightful crunch without the carb overload. Ready in just 35 minutes, it's an ideal appetizer or side dish to impress family and friends. Serve with soy sauce, garlic aioli, or your favorite sugar-free dipping sauce for an utterly scrumptious experience!
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Recipe Information
Ingredients
- 1 large Zucchini
- 2 cups Broccoli florets
- 1 large Bell pepper
- 2 cups Cauliflower florets
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Sparkling water (cold)
- 1 large Egg
- 2 cups Avocado oil or coconut oil (for frying)
Instructions
Wash and dry all the vegetables. Cut the zucchini into thin slices, bell pepper into strips, and broccoli and cauliflower into bite-sized florets. Set aside.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Add the cold sparkling water and egg to the flour mixture. Gently whisk until just combined to form a smooth batter. Do not overmix.
In a large, heavy-bottomed skillet or deep fryer, heat the avocado or coconut oil over medium-high heat to 350°F (175°C). Use a thermometer to maintain the correct temperature for frying.
Dip each piece of vegetable into the batter, ensuring it is fully coated, and gently shake off any excess batter.
Carefully place the battered vegetables into the hot oil, a few pieces at a time. Fry for 2-3 minutes, flipping halfway, or until golden and crispy.
Use a slotted spoon to remove the fried vegetables and place them on a plate lined with paper towels to drain any excess oil.
Repeat with the remaining vegetables, making sure to allow the oil to return to temperature between batches.
Serve the tempura vegetables immediately with a side of soy sauce, garlic aioli, or a sugar-free dipping sauce of your choice.
Nutrition Facts
Calories |
5133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 532.6 g | 683% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4254 mg | 185% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 33.0 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 425 mg | 33% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1687 mg | 36% | |
*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.
