ZUCCHINI TEMPURA
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.
Provided by Vickie Parks
Categories Vegetables
Time 45m
Number Of Ingredients 14
Steps:
- 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.
- 2. DIPPING SAUCE - In a small bowl whisk together the soy sauce, ginger, sugar, garlic and chili sauce. Adjust seasoning to taste. Set aside.
- 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.
- 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.
- 5. They're best served while still hot. Serve with the dipping sauce.
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Chris Carter
[email protected]I would not recommend this recipe to anyone.
Ninsiima Kandole
[email protected]This recipe is not worth the effort. The zucchini tempura was not good at all.
poppy seed Poppy
[email protected]I don't recommend this recipe. It was a waste of time and ingredients.
Richard Irwin
[email protected]The zucchini tempura didn't turn out crispy at all. I'm not sure what I did wrong.
HorizonFire
[email protected]I found this recipe to be a bit confusing to follow.
josphat ongolah
[email protected]The zucchini tempura was a bit too oily for my liking.
Eric Reed
[email protected]I thought the tempura batter was a bit bland. I added some garlic and onion powder to it and it was much better.
Angel yonta
[email protected]The zucchini tempura was a bit greasy for my taste, but it was still good.
Tanbir GAMING
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Jony Hossain
[email protected]This recipe is a great way to use up zucchini from the garden. It's also a healthy and delicious snack or appetizer.
Binu Limbu
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the zucchini tempura.
Mudassaramin33 Mudassaramin33
[email protected]I followed the recipe exactly and the zucchini tempura turned out perfect. It was crispy on the outside and tender on the inside.
Keshni Devi
[email protected]This was my first time making zucchini tempura and it turned out great! I'm definitely going to make it again.
Arfan Tariq
[email protected]I'm not a huge fan of zucchini, but I really enjoyed this recipe. The tempura batter made the zucchini taste much better.
Omoniye Boluwatife
[email protected]This recipe was a bit more work than I expected, but it was worth it. The zucchini tempura was delicious!
Ghaith Alazzawi
[email protected]I've made this zucchini tempura recipe several times now and it's always a crowd-pleaser. The tempura batter is light and crispy, and the zucchini is cooked perfectly.
Ceej Gidion
[email protected]I love this zucchini tempura recipe! It's so easy to make and always turns out delicious.
quratulain zahra
[email protected]The zucchini tempura turned out great! I followed the recipe exactly and it was perfect.
Safder Ali
[email protected]This zucchini tempura was a hit with my family! The batter was light and crispy, and the zucchini was cooked perfectly. I will definitely be making this again.