Vegan Tempura Zucchini
Elevate your appetizer game with this irresistible Vegan Tempura Zucchini recipe! Featuring thinly sliced zucchini coated in a delicate, crispy batter made from rice flour, cornstarch, and ice-cold sparkling water, this plant-based twist on traditional tempura is both light and satisfying. The zucchini rounds or sticks are fried to golden perfection, delivering a crunchy bite with a tender, flavorful center. Ready in just 35 minutes, this easy vegan recipe is perfect for serving as a party starter or indulging in a snack. Pair it with a tangy soy-vinegar dipping sauce to enhance the flavors of this crowd-pleasing dish. This recipe is dairy-free, egg-free, and completely vegan, making it ideal for anyone seeking a tasty and cruelty-free treat!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 1 cup Rice flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Ice-cold sparkling water
- 3 cups Neutral oil (like canola or sunflower)
- 0.25 cup Soy sauce (optional, for dipping)
- 1 tablespoon Rice vinegar (optional, for dipping)
Instructions
Wash the zucchinis thoroughly and cut them into 1/4-inch-thick rounds or sticks based on your preference.
In a medium mixing bowl, combine rice flour, cornstarch, baking powder, and salt. Stir to mix.
Slowly pour in the ice-cold sparkling water into the dry mixture, whisking gently until the batter is smooth and slightly runny. Be careful not to overmix.
Heat the oil in a deep, heavy-bottomed pot or skillet over medium-high heat (350°F / 175°C). Use a thermometer to ensure the oil stays at the right temperature.
Dip the zucchini pieces into the batter, ensuring they're fully coated, and gently shake off excess batter.
Carefully place the battered zucchini into the hot oil, frying 3-4 pieces at a time to avoid overcrowding. Fry for about 2-3 minutes or until they are light golden in color, flipping halfway through if needed.
Use a slotted spoon to remove the zucchini from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining zucchini pieces until all are fried.
Mix soy sauce and rice vinegar in a small bowl if making the optional dipping sauce.
Serve the tempura zucchini immediately with the dipping sauce on the side for an irresistible vegan appetizer!
Nutrition Facts
Calories |
6906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 712.8 g | 914% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8986 mg | 391% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 27.3 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1110 mg | 24% | |
*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.
