Gotta love vegetable tempura.

And while this is technically a whole30 version, I actually have come to prefer shallow frying with casava oil, v/s all purpose.

This is the perfect vegetable addition to any sushi or benihana dinner at home.

Especially when it’s served alongside my homemade ponzu sauce.

Ingredients:

1/2 zucchini, sliced

1/2 sweet potato, sliced

1/2 onion, sliced

1/2 carrot, sliced on a bias

4 mushrooms, halved

1 cup casava flour

1 cup ice water

1 egg

1 tsp salt

avocado oil

finishing (maldon) salt

Directions:

In a large bowl, whisk together flour, water, egg and salt.

Fill a large sauce pan or cast-iron skillet about 1/4 inch from the bottom with avocado oil. Heat on medium high until just shimmering.

Dip vegetables in tempura batter, then place in oil, being careful not to over crowd the pan. Fry until batter begins to turn golden on the bottom, then flip to the other side. When vegetables are golden all over, remove from pan, and set onto paper towels. Sprinkle with finishing salt as removed.

Repeat process until all vegetables have been fried.