Tempura zucchini flowers

Recipe vegan tempura zucchini flowers.

Ingredients

• Zucchini flowers (the amount, as diners)
• 2 tablespoons spelt flour (wheat or white, of course)
• 1 tablespoon chickpea flour
• 3 tablespoons water
• 1 tablespoon oat milk
• 1 teaspoon baking soda or
• 1-2 cup oil or sunflower seeds (depending on the diameter of the pot)
• Salt


Preparation

To make the tempura mix with Barillas flour with water and oat milk until a thin, smooth paste without lumps. Add salt and yeast and let stand a few minutes.

In addition, wash the zucchini flowers and dry them with cold water. Then put the flowers in tempura clean that we have prepared.

In a saucepan pour the oil (has to be enough for the flowers remain floating in it) and when it is hot, but not steaming, put flowers in, one by one.


Rotated when golden brown and remove them when they are made by the two sides. Drain on paper towels to absorb excess oil.

Comments Recipe

They are ideal for snacks to accompany a salad. Bon Profit!

Oriental food stores you can find special meals (without egg) for tempura.

The vegan tempura batter is a traditional Japanese cuisine. We can do any vegetable tempura. This recipe for zucchini flowers can inspire you to match other dishes.