If you want to cook Zucchini Tempura, I recommend to season the batter with Curry Powder and Salt. And I like to fry them quickly in hotter oil, so that Zucchini retains the crunchiness, but it is your choice to fry them until soft. Because of the water content of the vegetable, these Zucchini Tempura won’t stay crispy, but they are yummy. Great with chilled White Wine OR Beer.

Makes

2 Servings

Ingredients

1 Zucchini *about 200g
1 tablespoon Plain Flour
Oil for frying
Fine Salt to serve

Batter
3 tablespoons Plain Flour
1 tablespoon Potato Starch OR Corn Starch
*Note: If you have Tempura Flour Mix, use 4 tablespoons (1/4 cup) instead of Flour and Potato Starch
1/4 teaspoon Fine Salt
1/4 teaspoon Garlic Powder
1 teaspoon Curry Powder
1/4 cup Cold Water

Method
  1. In a mixing bowl, combine the Batter ingredients. Heat Oil to about 180℃.
  2. Wash Zucchini, trim off the ends, cut into 1-2cm thick sticks, similar to chips. Sprinkle with Flour and coat them well.
  3. Add the Zucchini sticks to the Batter, coat them evenly, then fry in batches. When the Batter is crispy and lightly browned, transfer to a wire rack OR a plate lined with paper towel.
  4. Sprinkle with extra Salt, and serve immediately.