There are many ways to make Tempura and they all require cooking in oil. That isn’t so good for you however I use rice bran oil. That is supposed to be healthier. It’s not easy to come by as I bought mine at a specialty cook shop in Bellingham. It also doesn’t give you any weird flavour. It’s a very neutral oil. I got the zucchini blossoms at the farmers market and they are only available at this time of year. You need to remove the stymus from inside the blossom and then stuff. I made homemade ricotta which I flavoured with some spices and herbs. Very delicious and looks high end restaurant. Remember when things are easy you will do them. It’s great to challenge yourself too. I served mine onto of a green salad but you can do what you want.
3 egg whites beaten 2mins/speed 4 with butterfly
100g mineral water
Add other ingredients and stir 20 sec/speed 5
Dip vegetables/blossoms etc and fry until golden.