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zucchini tempura

(6 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

(6 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 25 Min
method Deep Fry

Ingredients For zucchini tempura

  • 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

How To Make zucchini tempura

  • 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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