Paleo Tempura Zucchini
Crispy, golden, and irresistibly light, this Paleo Tempura Zucchini is a game-changer for fans of crunchy, guilt-free snacks or appetizers. Made with nutrient-packed cassava flour, arrowroot starch, and coconut flour, this recipe reimagines traditional tempura with a grain-free twist perfect for Paleo lifestyles. The cold sparkling water creates a delicate, bubbly batter that's fried to perfection in avocado oil, delivering a satisfying crunch with every bite. Whether you serve these zucchini rounds as a healthy appetizer, side dish, or crowd-pleasing snack, don’t forget to pair them with a Paleo-friendly dipping sauce for extra flavor. Ready in under 30 minutes and naturally gluten-free, this dish is proof you can indulge while staying true to your dietary goals.
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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
- 0 Optional: Paleo-friendly dipping sauce
Directions
Step 1
Wash and slice the zucchini into thin rounds or sticks, about 1/4 inch thick. Set aside.
Step 2
In a medium mixing bowl, whisk together the cassava flour, arrowroot starch, coconut flour, baking soda, and sea salt.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Repeat with the remaining zucchini, ensuring the oil temperature remains consistent between batches.
Step 8
Serve immediately while hot and crispy. Pair with your favorite Paleo-friendly dipping sauce if desired.
Nutrition Facts
| Serving size | (1173.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4504.6 |
| Total Fat 439.8g | 0% |
| Saturated Fat 64.7g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 5380.8mg | 0% |
| Total Carbohydrate 143.9g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 31.7g | |
| Protein 8.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 111.8mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 1126.1mg | 0% |
Source of Calories