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Squash Tempura


  • 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


  • 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