Best 2 Zucchini Tempura Recipes

**Zucchini Tempura: A Culinary Symphony of Crunchy, Savory Delights**

Embark on a culinary journey to the heart of Japanese cuisine with our delectable Zucchini Tempura recipe. This tantalizing dish showcases the vibrant flavors and textures of fresh zucchini, expertly coated in a light and crispy batter, then fried to golden perfection. With just a few simple ingredients and easy-to-follow steps, you can recreate this restaurant-quality appetizer or side dish in the comfort of your own kitchen. Our comprehensive guide includes variations such as Air Fryer Zucchini Tempura for a healthier twist, Zucchini Fritters for a hearty and versatile treat, and Tempura Zucchini Blossoms for an elegant and visually stunning presentation. Get ready to elevate your next meal with this symphony of crunchy, savory delights!

Let's cook with our recipes!

ZUCCHINI TEMPURA

Zucchini Tempura image

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

Ingredients

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

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.

VEGETABLE TEMPURA

Vegetable Tempura image

Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

Provided by ChefJackie

Categories Appetizers and Snacks Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons light soy sauce
2 tablespoons mirin
⅛ teaspoon dashi granules
1 ¾ cups chilled water
2 egg yolks
1 ½ cups all-purpose flour
1 quart vegetable oil for deep frying
1 sweet potato, peeled and sliced into 1/4-inch slices
1 onion, sliced into half-rings
1 bell pepper, sliced
1 cup fresh green beans, trimmed
¾ cup shiitake mushrooms

Steps:

Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g

Tips:

Choose the right zucchini. Look for young, tender zucchini that are about 6 inches long and 2 inches in diameter. Avoid zucchini that are too large or have thick skins.
Slice the zucchini thinly. This will help the zucchini cook evenly and prevent it from becoming soggy.
Use a light tempura batter. A heavy batter will weigh down the zucchini and make it greasy.
Fry the zucchini in hot oil. This will help the zucchini cook quickly and prevent it from absorbing too much oil.
Drain the zucchini on paper towels. This will help remove any excess oil.
Serve the zucchini hot. Zucchini tempura is best served immediately after it is fried.

Conclusion:

Zucchini tempura is a delicious and easy-to-make appetizer or side dish. It is a great way to use up fresh zucchini and it is also a healthy alternative to traditional fried foods. With a few simple tips, you can make perfect zucchini tempura at home.