Whole30 Tempura Zucchini

Crispy, golden perfection meets Whole30 compliance with this irresistible Whole30 Tempura Zucchini recipe! Made with a light and airy batter of almond flour, arrowroot powder, and sparkling water, these zucchini slices or sticks are delicately seasoned with garlic and onion powder for a burst of savory flavor. Fried to crispiness in wholesome coconut or avocado oil, this paleo-friendly and gluten-free dish delivers all the satisfying crunch of tempura without compromising your dietary goals. Perfect as an appetizer, snack, or savory side, these tempura zucchini bites are best enjoyed straight from the skillet with a Whole30-compliant dipping sauce like zesty garlic aioli or spicy marinara. Ready in just 30 minutes, this recipe turns simple zucchini into a crave-worthy treat!

Nutriscore Rating: 43/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, and sea salt.

Step 3

In a separate small bowl, whisk the egg and then mix it into the dry ingredients.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Repeat with the remaining zucchini slices, ensuring the oil stays at a consistent temperature.

Step 10

Serve immediately while hot and crispy. Optionally, serve with a Whole30-compliant dipping sauce such as garlic aioli or spicy marinara.

Nutrition Facts

Serving size	(1009.1g)

Amount per serving	% Daily Value*
Calories	2935.4

Total Fat 282.3g	0%
Saturated Fat 208.3g	0%
Polyunsaturated Fat 2.2g
Cholesterol 219.5mg	0%
Sodium 6176.9mg	0%
Total Carbohydrate 103.4g	0%
Dietary Fiber 13.4g	0%
Total Sugars 29.9g
Protein 27.0g	0%

Vitamin D 53.8IU	0%
Calcium 280.6mg	0%
Iron 6.3mg	0%
Potassium 968.7mg	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: 83.0%

Protein: 3.5%

Carbs: 13.5%