Marcuss Tempura Fries Recipes

ZUCCHINI TEMPURA

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.

CRISP ZUCCHINI-PANKO FRIES

Steps:

• Preheat oven to 425 degrees. Whisk together eggs and 2 tablespoons water in a shallow bowl. Place wheat germ and panko in separate shallow bowls. Working with one wedge at a time, dip zucchini in wheat germ; coat in egg, then panko, pressing gently to adhere. Arrange in a single layer on 2 rimmed baking sheets. Drizzle with oil; season with 3/4 teaspoon salt and pepper to taste. Bake, rotating sheets and flipping zucchini halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately.