Low Sodium Tempura Zucchini
Delight your taste buds with this crispy and flavorful Low Sodium Tempura Zucchini, a lighter twist on the classic tempura dish. Made with ice-cold sparkling water for an irresistibly airy batter and paired with fresh zucchini slices, this recipe is perfect for those looking to enjoy a healthier, sodium-conscious snack or appetizer. The combination of all-purpose flour, cornstarch, and a touch of baking powder creates the perfect golden crust, while optional hints of garlic powder and black pepper add a subtle depth of flavor. Quick to prepare and fry in just 20 minutes, these crunchy zucchini bites are best served fresh, with or without an unsalted dipping sauce. Whether you're watching your sodium intake or simply craving a light, crispy treat, this dish will not disappoint!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Garlic powder (optional)
- 0.25 teaspoon Ground black pepper (optional)
- 1.25 cups Ice-cold sparkling water
- 4 cups Vegetable oil (for frying)
- Unsalted dipping sauce (optional, for serving)
Instructions
Wash the zucchini thoroughly and pat dry. Slice the zucchini into uniformly thick rounds or batons, approximately 1/4-inch wide. Set aside.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder (if using), and ground black pepper (if using). Whisk together until well blended.
Gradually pour the ice-cold sparkling water into the dry mixture, stirring gently with chopsticks or a fork. Mix just until the batter is combined; some lumps are perfectly fine. Avoid overmixing, as this helps keep the batter light and airy.
Heat the vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to monitor the temperature to prevent the oil from overheating.
Working in small batches, dip the zucchini pieces into the batter, ensuring they are fully coated. Let excess batter drip off before carefully lowering them into the hot oil.
Fry the zucchini pieces for 2-3 minutes, or until they are golden brown and crispy. Flip them halfway through cooking if necessary for even frying.
Use a slotted spoon or spider strainer to remove the fried zucchini from the oil. Place them on a wire rack or a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining zucchini pieces, ensuring the oil temperature returns to 350°F (175°C) between batches.
Serve the tempura zucchini immediately for the best crispiness. Pair with a low-sodium dipping sauce if desired.
Nutrition Facts
Calories |
8742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 948.7 g | 1216% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 28.5 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1010 mg | 22% | |
*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.
