Tempura is most often served in Japanese restaurants. Fresh vegetables like slices of sweet potatoes, zucchini, squash, onions, mushrooms, and more are deep-fried in a crispy batter. If you go to ...

Don’t worry about making it smooth -- the classic tempura batter is actually quite lumpy. Using a teaspoon, very carefully fill each zucchini blossom with the stuffing mixture. Press the ends of ...

Dianna Appleton, owner and founder of Equagold, shares her recipe for a delicious dish using zucchini and their flowers. She shares her recipe with Bite's Joanna Mathers.

Coat with batter and deep-fry in 160-degree oil for 2 minutes. When tempura is being fried, the batter comes into contact with the hot oil and the water content evaporates instantly, creating ...