Calabacines en tempura de coco

Zucchini in coconut tempura

RECIPE OF
bea grandson   (@the_healthy__foodie)

RACIONES

23 pax

preparación

10 min

cocción

10 min

Ingredientes
  • 1 large zucchini
  • 2 eggs.
  • 4 tablespoons of grated coconut.
  • 3 tablespoons of nutritional yeast (vegan option to give it a touch of cheese) or parmesan powder.
  • Salt to taste.

Calabacines en tempura de coco
Let's cook
  1. Wash and cut the zucchini into 1/2-centimeter discs.
  2. Prepare a bowl with the coconut and nutritional yeast or Parmesan.
  3. Prepare another bowl with beaten egg and a pinch of salt.
  4. Pass first through the egg and then through the coconut and yeast/parmesan mixture.
  5. Transfer to air fryer and spray olive oil on top. Cook 10 minutes at 180ºC.
  6. For the sauce, use a fried tomato with good ingredients or if it is homemade much better and mix it with oregano powder.
Back to blog