Paleo Tempura Zucchini
Elevate your appetizer game with this irresistibly crispy and golden Paleo Tempura Zucchini! This recipe transforms simple zucchini slices into a crunchy delight, using a grain-free batter made from cassava flour, arrowroot starch, and coconut flour, perfectly whisked with cold sparkling water for a light and airy texture. Fried to perfection in healthy avocado oil, each bite is flaky, flavorful, and completely Paleo-friendly. Ready in just 25 minutes, these tempura zucchini bites are ideal for sharing and can be paired with your favorite Paleo-friendly dipping sauce for an extra burst of flavor. Whether you’re entertaining or craving something special, this gluten-free, dairy-free snack will quickly become a household favorite.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 medium Zucchini
- 0.5 cup Cassava flour
- 0.25 cup Arrowroot starch
- 2 tablespoons Coconut flour
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 0.75 cup Cold sparkling water
- 2 cups Avocado oil
- Optional: Paleo-friendly dipping sauce
Instructions
Wash and slice the zucchini into thin rounds or sticks, about 1/4 inch thick. Set aside.
In a medium mixing bowl, whisk together the cassava flour, arrowroot starch, coconut flour, baking soda, and sea salt.
Gradually pour in the cold sparkling water while whisking, until the batter is smooth. Adjust the thickness of the batter by adding an extra tablespoon of water if necessary; it should be thick enough to coat the zucchini but not overly runny.
Heat the avocado oil in a deep skillet or saucepan over medium-high heat until it reaches 350°F (175°C). To test, drop a small bit of batter into the oil; it should sizzle and float to the top immediately.
Dip each zucchini slice or stick into the batter, ensuring it is fully coated, then gently lower it into the hot oil. Fry in batches to avoid overcrowding the pan.
Cook the zucchini for about 2-3 minutes per side, or until lightly golden and crisp. Use a slotted spoon or tongs to remove them and place on a plate lined with paper towels to drain excess oil.
Repeat with the remaining zucchini, ensuring the oil temperature remains consistent between batches.
Serve immediately while hot and crispy. Pair with your favorite Paleo-friendly dipping sauce if desired.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 280 mg | 6% | |
*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.
