Crispy Tempura Zucchini
25 min
Vegan
46596
For 2 Portions
120 g
sushi rice
50 g
panko breadcrumbs
10 ml
Worcester sauce
5 g
ginger
2
zucchini
150 ml
sparkling water
125 g
wheat flour
50 ml
ketchup
25 g
cornstarch
15 ml
soy sauce
2 tsp
brown sugar
2 tbsp
vegetable oil
1 clove(s)
garlic
1/4 tsp
baking powder
salt
pepper
1. All set?
2. Cook rice according to package instructions.
3. Meanwhile, peel and grate ginger.