Zucchini in coconut tempura
Ingredients
- 1 large zucchini.
- 2 eggs.
- 4 tablespoons of grated coconut.
- 3 tablespoons of nutritional yeast (vegan option to give it the touch of cheese) or Parmesano powder.
- Salt to taste.
Let's cook
- Wash and cut the zucchini on 1/2 centimeter discs.
- Prepare a bowl with coconut and nutritional yeast or Parmesan.
- Prepare another bowl with beaten egg and a pinch of salt.
- Go first through egg and then through the mixture of coconut and yeast/parmesan.
- Take the air fryer and spray olive oil on top. Cook 10 minutes at 180ºC.
- For sauce, use a fried tomato with good ingredients or if you are home much better and mix it with oregano powder.
