Vegan Tempura Zucchini

Crispy, golden, and completely plant-based, Vegan Tempura Zucchini is the ultimate appetizer or snack for any occasion. This recipe transforms simple zucchini into light and crunchy bites using a silky batter made with rice flour, cornstarch, and ice-cold sparkling water for an airy texture that's entirely dairy- and egg-free. Perfectly fried to a delicate crisp in neutral oil, these zucchini pieces are irresistibly satisfying while remaining light and non-greasy. Pair them with a tangy homemade soy sauce and rice vinegar dipping sauce for a burst of umami in every bite. Ready in just 35 minutes, this quick and easy tempura recipe is a must-try for vegans and non-vegans alike, featuring gluten-free batter and minimal ingredients for a guilt-free fried indulgence. Serve fresh for the best crunch and enjoy as a crowd-pleasing appetizer or a side dish that disappears in minutes!

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Wash the zucchinis thoroughly and cut them into 1/4-inch-thick rounds or sticks based on your preference.

Step 2

In a medium mixing bowl, combine rice flour, cornstarch, baking powder, and salt. Stir to mix.

Step 3

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.

Step 4

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.

Step 5

Dip the zucchini pieces into the batter, ensuring they're fully coated, and gently shake off excess batter.

Step 6

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.

Step 7

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.

Step 8

Repeat the process with the remaining zucchini pieces until all are fried.

Step 9

Mix soy sauce and rice vinegar in a small bowl if making the optional dipping sauce.

Step 10

Serve the tempura zucchini immediately with the dipping sauce on the side for an irresistible vegan appetizer!

Nutrition Facts

Serving size	(1597.8g)

Amount per serving	% Daily Value*
Calories	6905.8

Total Fat 712.8g	0%
Saturated Fat 51.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 8986.5mg	0%
Total Carbohydrate 176.0g	0%
Dietary Fiber 6.4g	0%
Total Sugars 27.3g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 72.8mg	0%
Iron 2.8mg	0%
Potassium 1109.9mg	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: 89.1%

Protein: 1.1%

Carbs: 9.8%