Home / Recipes / Quick & Easy / Keto Vegetable Tempura
Keto Vegetable Tempura
How to Make It
Step 1
Cut the zucchini into half circles, the eggplant into quarters, and the peppers into slices. You should have 36-40 veggies in total. Add the oil to a small saucepan and place it over medium heat. Bring it to 160-170 C / 320-340F and maintain that temperature.
Step 2
To prepare the batter, add the protein powder, baking powder, baking soda, salt, xanthan gum, and dashi to a bowl. Whisk until combined, then add the egg, egg white, and sparkling water. Whisk until the batter is light and smooth.
Step 3
Dip your veggies inside the batter and mix to coat. Using chopsticks, take one coated veggie out of the batter and into the oil. Dip and fry 5 at a time to maintain the oil’s heat.
Step 4
Fry for 1-2 minutes until golden and crispy. Transfer to a plate lined with kitchen paper. Repeat with the remaining veggies.
Step 5
Transfer the veggies to a bowl or serving platter. Garnish with chopped scallions. Serve immediately!
Ingredients
- Zucchini – 0.25 large
- Eggplant, raw – 0.25 medium
- Red pepper – 0.25 large – 3″ diameter x 3 3/4″
- Oil for Frying – 0.5 cups
- Protein Powder 100% Whey Protein Isolate – 1 scoop
- Baking powder – 1 tsp
- Baking Soda – 0.5 tsp
- Salt – 0.5 tsp
- Baking Aids Xanthan Gum – 0.5 tsp
- Dashi Powder Umami Broth – 3 g
- Raw egg, white – 1 large
- Raw egg – 1 large
- Sparkling water – 4 tbsp
- Scallions or spring onions, tops and bulb, raw – 1 small – 3″ long
