Tempura Zucchini
Elevate your appetizer game with this irresistibly crispy Tempura Zucchini recipe! Thin slices of fresh zucchini are coated in a light and airy tempura batter made with a perfect blend of all-purpose flour, cornstarch, and a splash of ice-cold water for that signature crunch. Each piece is delicately fried to golden perfection, ensuring a crisp exterior that gives way to the tender, flavorful zucchini inside. This quick and easy recipe, ready in just 25 minutes, is the ideal side dish or snack to impress family and friends. Serve hot with a tangy dipping sauce for a restaurant-quality treat that’s perfect for any occasion. Keywords: Tempura Zucchini, crispy zucchini appetizer, easy tempura recipe, light fried zucchini, quick side dish.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Ice-cold water
- 1 large Egg yolk
- 4 cups Vegetable oil
Instructions
Wash the zucchinis thoroughly. Trim the ends and slice them into 1/4-inch thick rounds or batons, as desired.
In a large bowl, sift together the all-purpose flour, cornstarch, baking soda, and salt. This helps to ensure the batter is light and airy.
In another bowl, lightly beat the egg yolk. Add the ice-cold water to the yolk and mix well.
Pour the egg mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat the vegetable oil in a deep fryer or a large, deep saucepan over medium-high heat until it reaches 350°F (175°C). Test the oil with a small drop of batter; it should sizzle and float to the top immediately.
Working in batches, dip the zucchini pieces into the tempura batter, allowing any excess batter to drip back into the bowl.
Carefully place the battered zucchini into the hot oil, ensuring they are not overcrowded for even cooking.
Fry the zucchini for about 2-3 minutes or until they are crisp and a light golden brown. Use a slotted spoon to turn as needed for even frying.
Remove the tempura zucchini from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the tempura zucchini immediately for the best taste and texture. They are delicious on their own or with a dipping sauce of your choice.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.9 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
