Baked Vegetable Coconut Tempura

A modern take on a classic Japanese dish. Shredded coconut adds subtle sweet flavor to the vegetables.

2 small zucchini, thinly sliced
1 large sweet potato, peeled and thinly sliced
2 small purple potatoes, thinly sliced
3 large eggs
2 1/2 cups panko bread crumbs
1 1/2 cups shredded coconut
1 1/2 tsp granulated garlic
1 1/2 tsp salt
small pinch of white pepper powder (optional)

View the full recipe at Healthy Nibbles & Bits →