Cut medium sized zucchini in 1/4 to 1/2 inch slices. Dip in tempura batter and cook in hot grease (400 degrees) for 2 or 3 minutes.

Make a well of: 2 tbsp. cornstarch 1/2 tsp. salt

Combine: 1 egg yolk

Add to dry ingredients slowly. Stir until just moistened. Fold in beaten egg white.