Whole30 Tempura Zucchini
Crispy, golden, and totally guilt-free, this Whole30 Tempura Zucchini recipe transforms humble veggies into a snack or side that's as delicious as it is wholesome. Coated in a light batter made from almond flour, arrowroot powder, and a fizzy splash of sparkling water, these zucchini slices or sticks fry to perfection in your choice of coconut or avocado oil. Infused with subtle hints of garlic and onion powder, this gluten-free and dairy-free recipe is ideal for those following Whole30 or craving a healthier indulgence. Ready in just 30 minutes, these crunchy bites pair beautifully with a Whole30-compliant dipping sauce like garlic aioli or spicy marinara. Perfect for parties, appetizers, or a family-friendly treat, this recipe is pure veggie bliss!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 0.75 cup Almond flour
- 0.25 cup Arrowroot powder
- 0.75 cup Sparkling water
- 1 large Egg
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Sea salt
- 1 cup Coconut oil or avocado oil
Instructions
Wash the zucchini and slice it into 1/4-inch thick rounds, or cut it into sticks about 3 inches long and 1/2 inch wide for a 'fries' style.
In a medium bowl, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, and sea salt.
In a separate small bowl, whisk the egg and then mix it into the dry ingredients.
Gradually add the sparkling water to the mixture, stirring until a smooth batter forms. The batter should be slightly thick but still pourable. Adjust with a little more water or arrowroot powder if needed.
Heat the coconut oil or avocado oil in a large skillet over medium heat. Aim for about 1/4 to 1/2 inch of oil depth in the pan. The oil is ready when it reaches 350°F or when a drop of batter sizzles immediately upon contact.
Dip each zucchini slice or stick into the tempura batter, ensuring it's fully coated, and carefully place it into the hot oil. Work in batches to avoid overcrowding the pan.
Cook for about 2-3 minutes per side, or until the zucchini is golden brown and crispy. Use tongs to turn the pieces over as they cook.
Remove the cooked zucchini using a slotted spoon or tongs and place them on a plate lined with paper towels to drain any excess oil.
Repeat with the remaining zucchini slices, ensuring the oil stays at a consistent temperature.
Serve immediately while hot and crispy. Optionally, serve with a Whole30-compliant dipping sauce such as garlic aioli or spicy marinara.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.3 g | 362% | |
| Saturated Fat | 208.3 g | 1042% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 6177 mg | 269% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 29.9 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 281 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 969 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.
