Keto Tempura Recipes

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KETO TEMPURA



Keto Tempura image

You won't need any flour for this recipe! Flaky and crispy just like the real deal!

Provided by Mira

Categories     Appetizer     Dinner     Lunch

Time 20m

Number Of Ingredients 16

3 slices zucchini
1/8 red bell pepper
1 large mushroom
2 sticks asparagus
2 slices lotus root
50 g broccoli
4 shrimps (deveined, peeled)
oil for frying (lard, tallow, coconut oil)
6 tbsp whey protein isolate
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Himalayan salt
1/2 tsp guar gum (or xanthan gum)
1/2 tsp dashi (or granulated chicken/beef)
2 eggs
2 tbsp sparkling water

Steps:

  • Slice and cut the veggies the way you want.
  • Heat the oil between 160-170C or 320-340F.
  • Add the tempura batter to a bowl and whisk vigorously for a good minute *important* this will ensure there are no more 'flour' bumps. The batter should be a light creamy yellow.
  • Dip your veggies and shrimps inside the batter, coat nicely and fry in the preheated oil on both sides until cooked through and the batter is golden brown. Transfer to a grill or some kitchen paper to absorb the excess oil.*If you let the batter sit for a while, make sure to whisk it back together for 20 seconds or so to ensure perfect consistency in you tempura every time.

Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 5.64 g, Protein 29.76 g, Fat 5.79 g, SaturatedFat 1.63 g, Cholesterol 236 mg, Sodium 179 mg, Fiber 1.8 g, Sugar 1.93 g

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