Whaaat?? No Deep Frying? Yesss. You'll have to make it to believe it.
This Japanese style magic trick is as delicious as it looks!~ But what's in the Batter? How is it so crispy????
The secret is in the dehydrator....
To Create:
Tempura Batter1 cup peeled and chopped zucchini(about one medium zucchini)1 cup Oregon Pumpkin Seeds2 T nutritional yeast1 T Coconut Oil1/2 tsp sea salt1/3 cup water, as neededVegetablesA total of 5 cups of your favorites like: Carrots, String Beans, Sweet Onion, Bell Pepper, Kale (they turn into Kale chips), Broccoli, Bell Pepper, etc...Dipping Sauce1/3 cup orange juice1 tsp lemon zest2 T Nama Shoyu or Soy Sauce, or Braggs Aminos, etc1/2 tsp sesame seed oil1 tsp Maple Crystals
1.Grind your pumpkin seeds to a crunchy, fluffy flour (set aside). Place all other batter ingredients into your blender with the least amount of water possible. Blend to mix to a creamy consistency. Add the ground pumpkin seeds.
2. Put all vegetables into a mixing bowl. Toss and massage with batter to coat well. Place a single layer onto three dehydrator trays and dry at 104 degrees for 7 to 10 hours, to desired level of dryness. You want the batter to be crisp, and the vegetables to be softened. *Note: If you don't have a dehydrator you can also make these in your oven using the lowest setting.
3. To make the dipping sauce, whisk together ingredients in a small bowl. (sauce will keep refrigerated for 3 days).
Serve with rice and salad. Or on a bed of salad greens to keep it all raw.
Tempura is best enjoyed immediately, or store in an airtight container in the fridge, and dehydrate an hour before serving again.
Enjoy! ❤ Mika