zucchini tempura

Name: Zucchini Tempura
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: ## ZUCCHINI; 2 pound(s) zucchini, sliced into 2-inch strips; ## DIPPING SAUCE; 1/4 cup - low-sodium soy sauce; 1 tablespoon(s) fresh grated gingerroot; 1 teaspoon(s) granulated sugar; 1 clove(s) garlic, minced; 1 teaspoon(s) chili sauce; ## TEMPURA BATTER; 2/3 cup - cold seltzer water (or plain water) - amount is approximate; 1/2 teaspoon(s) fine sea salt; 3/4 cups - cake flour; 1/4 cup - cornstarch; 1/2 teaspoon(s) baking powder

(6 RATINGS)

26 Pinches 5 Photos

Vickie Parks

Renton, WA

Updated on Jul 9, 2016

This is a great recipe to use when zucchini is beginning to take over your vegetable garden or when there's a great sale at the grocery store. The dipping sauce is bit on the spicy side, so adjust the chili sauce to suit your tolerance and "heat" preference.

Rate

prep time 20 Min

cook time 25 Min

method Deep Fry

yield 4 serving(s)

Ingredients

ZUCCHINI
2 pounds zucchini, sliced into 2-inch strips
DIPPING SAUCE
1/4 cup - low-sodium soy sauce
1 tablespoon fresh grated gingerroot
1 teaspoon granulated sugar
1 clove garlic, minced
1 teaspoon chili sauce
TEMPURA BATTER
2/3 cup - cold seltzer water (or plain water) - amount is approximate
1/2 teaspoon fine sea salt
3/4 cups - cake flour
1/4 cup - cornstarch
1/2 teaspoon baking powder

How To Make zucchini tempura

Step 1

ZUCCHINI - Slice the zucchini into strips about 2 inches long and 1/2 inch wide. Note: thinner zucchini strips cook faster than thicker ones; think French fries rather than potato wedges.

Step 2

DIPPING SAUCE - In a small bowl whisk together the soy sauce, ginger, sugar, garlic and chili sauce. Adjust seasoning to taste. Set aside.
Step 3

TEMPURA - Thoroughly whisk flour, cornstarch, baking powder and salt. When the oil reaches 350°F , whisk in enough cold seltzer water (or cold tap water) to make the batter the consistency of heavy cream. NOTE: If you don't have a candy thermometer, heat the oil until it starts to move. Dip a wooden chopstick into the oil. If it bubbles, the oil is hot enough.
Step 4

Dip the zucchini in the tempura batter and gently add to the oil. Fry until golden and cooked through, about 5 and 7 minutes but will vary with thickness of the zucchini slice and oil temperature. The oil's temperature will drop when you add the battered vegetables, so allow the oil to heat back up between batches. As soon as the zucchini slices are golden, remove them from the oil with a slotted spoon. Place on several layers of paper towel layers to drain.
Step 5

They're best served while still hot. Serve with the dipping sauce.
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