Low Sodium Tempura Zucchini

Crispy, golden, and bursting with flavor, this Low Sodium Tempura Zucchini is the perfect healthier twist on a classic Japanese favorite. Made with fresh zucchini and a light, airy batter featuring ice-cold sparkling water, this recipe ensures an irresistibly crunchy texture without excess salt. The addition of optional hints of garlic powder and black pepper enhances the flavor without overwhelming the dish, making it ideal for those watching their sodium intake. With just 15 minutes of prep and simple frying techniques, you’ll have beautifully fried zucchini that's perfect as an appetizer, snack, or side dish. Pair it with a low-sodium dipping sauce for an indulgent yet heart-smart treat ready in under 30 minutes.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)
• 0 Unsalted dipping sauce (optional, for serving)

Directions

Step 1

Wash the zucchini thoroughly and pat dry. Slice the zucchini into uniformly thick rounds or batons, approximately 1/4-inch wide. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Repeat the process with the remaining zucchini pieces, ensuring the oil temperature returns to 350°F (175°C) between batches.

Step 9

Serve the tempura zucchini immediately for the best crispiness. Pair with a low-sodium dipping sauce if desired.

Nutrition Facts

Serving size	(1802.2g)

Amount per serving	% Daily Value*
Calories	8742.3

Total Fat 948.7g	0%
Saturated Fat 135.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 4185.1mg	0%
Total Carbohydrate 135.4g	0%
Dietary Fiber 6.9g	0%
Total Sugars 28.5g
Protein 17.1g	0%

Vitamin D 0IU	0%
Calcium 89.3mg	0%
Iron 7.1mg	0%
Potassium 1010.5mg	0%

*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.

Source of Calories

Fat: 93.3%

Protein: 0.7%

Carbs: 5.9%