Zucchini Flower Tempura with Wasabi Aioli & Bean Salad

"Recipe for zucchini flower tempura with kizami wasabi aioli and bean salad"

DG-4191152

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8/19/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Light, crispy zucchini flower tempura served with zesty kizami wasabi aioli and a refreshing mixed bean salad for a balanced, flavorful dish.

vegetarian tempura summer appetizer fresh

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Name: Zucchini Flower Tempura with Wasabi Aioli & Bean Salad
Yield: 4
Ingredients: 12 zucchini flowers, cleaned; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon baking powder; 1 cup ice-cold sparkling water; Vegetable oil for frying; 1/2 cup mayonnaise; 1 teaspoon kizami wasabi (finely chopped wasabi stems); 1 teaspoon lemon juice; 1/4 teaspoon salt; 1 (15 oz) can mixed beans, drained and rinsed; 1/2 cup cherry tomatoes, halved; 1/4 cup diced red onion; 2 tablespoons olive oil; 1 tablespoon white wine vinegar; Salt and pepper to taste; Fresh parsley for garnish

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