Tempura Zucchini Chips Recipe
Salt and pepper zucchini chips with tempura batter!! The perfect vegetable side dish that even your kids will love. Easy 3 ingredient tempera batter gives your zucchini a crunchy outside with just a light seasoning. One of our favorite snacks too.
Servings: 6
Equipment
- 1 pan
Ingredients
- 2 large egg whites
- 1 cup all purpose flour
- 2/3 cup water cold
- 1-2 medium zucchini sliced
Instructions
- Just mix cold water, flour, and egg whites together in a bowl until smooth.
- If you'd like a lighter coating add a touch more water. If you like a thicker batter when cooked then add a bit more flour.
- Heat up a pan full of oil and wait until it sizzles when you add a drop of batter.
- Slice your zucchini, lay on paper towels and press down to remove moisture from the outside of the pieces so batter sticks well.
- Use a fork to dip veggies into batter and put into oil, flip after about 2 minutes on each side or when light browned on that side and put on paper towel when done to absorb the oil.
- Sprinkle with salt and pepper....and/or seasoned salt.
Nutrition
Serving: 4oz | Calories: 86kcal | Carbohydrates: 16g | Protein: 3g | Sodium: 21mg | Potassium: 123mg | Vitamin A: 65IU | Vitamin C: 5.9mg | Calcium: 8mg | Iron: 1.1mg