Low Carb Tempura Zucchini
Elevate your snack game with this crispy and flavorful Low Carb Tempura Zucchini recipe! Perfectly golden zucchini slices are coated in a light, gluten-free batter made from almond flour, grated parmesan, and psyllium husk powder, delivering a satisfying crunch without carb overload. The addition of cold sparkling water ensures an airy texture, while garlic powder and a touch of sea salt bring irresistible flavor to every bite. Fried to perfection in avocado oil, these zucchini rounds are a guilt-free indulgence that pairs wonderfully with your favorite low-carb dipping sauces. Ready in just 25 minutes and ideal for sharing, this dish is perfect for keto enthusiasts or anyone seeking a healthier twist on classic tempura. Be prepared—this tempting appetizer won’t last long at your table!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 cup almond flour
- 2 tablespoons parmesan cheese (grated)
- 1 teaspoon psyllium husk powder
- 1 teaspoon baking powder
- 0.5 teaspoons garlic powder
- 1 large egg
- 0.5 cup sparkling water (cold)
- 2 cups avocado oil (for frying)
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
Instructions
Wash the zucchinis and slice them into 1/4-inch rounds. Pat them dry with a paper towel to remove excess moisture.
In a medium mixing bowl, combine almond flour, parmesan cheese, psyllium husk powder, baking powder, garlic powder, sea salt, and black pepper. Mix well to ensure even distribution.
In a small bowl, whisk the egg until frothy. Add the cold sparkling water to the egg and gently whisk until combined.
Pour the egg and sparkling water mixture into the dry ingredients. Stir gently until you have a smooth batter. Be careful not to overmix.
In a deep skillet or saucepan, heat the avocado oil over medium heat. The oil should be about 350°F (175°C) for frying. Use a thermometer to ensure the correct temperature.
Using a fork or tongs, dip each zucchini slice into the batter, letting any excess drip off before carefully placing it into the hot oil.
Fry the zucchini slices in small batches to avoid overcrowding the pan. Cook each slice for about 2-3 minutes per side, or until golden brown and crispy.
Use a slotted spoon to remove the fried zucchini from the oil and place them on a plate lined with paper towels to drain any excess oil.
Season the fried zucchini with an additional pinch of sea salt, if desired. Serve immediately with your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
5052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 534.3 g | 685% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 5603 mg | 244% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 30.8 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 412 mg | 32% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 980 mg | 21% | |
*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.
