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Squash Tempura
Ingredients
- 4 oz. cream cheese, softened
- 4 oz. peppered bacon, cooked, drained, cut into 1/4-inch pieces
- 2 Tbsp. sour cream
- 1 tsp. chopped fresh thyme
- 12 oz. unpeeled zucchini, cut into 1/4-inch thick slices
- 12 oz. unpeeled yellow squash, cut into 1/4-inch thick slices
- 2 cups prepared tempura batter
Directions
- 1. Preheat deep fryer to 350°F.
- 2. Combine cream cheese, bacon, sour cream and thyme. Refrigerate until ready to use.
- 3. Meanwhile, dip squash slices into batter. Deep fry until batter is golden brown; drain.
- 4. Divide squash and cream cheese mixture evenly between 4 plates and serve.
- Nutritional information per serving: Calories 406; Total Fat 24g; Saturated Fat 10g;
- Trans Fat <1; Cholesterol 66mg; Sodium 922mg; Total Carbohydrate 30g; Dietary Fiber 2g; Total Sugars 4g; Protein 16g
