Tempura Zucchini

Crispy, golden, and irresistibly light, Tempura Zucchini is the perfect appetizer or snack to elevate your next meal. This recipe combines fresh zucchini with a delicate tempura batter made from a simple mix of all-purpose flour, cornstarch, and ice-cold water, ensuring an airy, crunchy coating every time. The addition of baking soda enhances the crispiness, while using ice water keeps the batter light and crisp. Deep-fried to perfection in bubbling hot vegetable oil, these zucchini slices are ready in under 30 minutes, making them an ideal quick bite for family dinners or entertaining guests. Serve them piping hot with your favorite dipping sauce to experience a delightful combination of textures and flavors. Whether you’re looking for a crowd-pleasing appetizer or a simple way to enjoy summer squash, this Japanese-inspired recipe is a must-try.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Wash the zucchinis thoroughly. Trim the ends and slice them into 1/4-inch thick rounds or batons, as desired.

Step 2

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.

Step 3

In another bowl, lightly beat the egg yolk. Add the ice-cold water to the yolk and mix well.

Step 4

Pour the egg mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

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.

Step 6

Working in batches, dip the zucchini pieces into the tempura batter, allowing any excess batter to drip back into the bowl.

Step 7

Carefully place the battered zucchini into the hot oil, ensuring they are not overcrowded for even cooking.

Step 8

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.

Step 9

Remove the tempura zucchini from the oil and place them on a paper towel-lined plate to drain any excess oil.

Step 10

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

Serving size	1822.3 grams (1822.3g)

Amount per serving	% Daily Value*
Calories	7919

Total Fat 843.10g	1081%
Saturated Fat 121.60g	608%
Polyunsaturated Fat 537.90g
Cholesterol 185mg	62%
Sodium 5550mg	241%
Total Carbohydrate 150.60g	55%
Dietary Fiber 6.70g	24%
Total Sugars 28.00g
Protein 19.10g	38%

Vitamin D 18IU	91%
Calcium 98mg	8%
Iron 7mg	41%
Potassium 999mg	21%

*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.

Source of Calories

Fat: 91.8%

Protein: 0.9%

Carbs: 7.3%