Calabacines en tempura de coco

Zucchini in coconut tempura

RECETA DE 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

A cocinar

  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.

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