Zucchini Tempura Recipes

VEGETABLE TEMPURA

Steps:

• Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
• Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
• Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
• Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

TEMPURA ZUCCHINI

Steps:

• If the zucchini is large, remove the seeds with a spoon or melon baller before slicing. Slice the zucchini into fingers about 2 inches long and 1/2 inch wide. Note: thinner fingers cook faster than thick ones, so think French fries more than potato wedges.
• In a small bowl whisk together the soy, ginger, sugar, garlic and chili sauce (if using). Adjust seasoning to taste. Set aside.
• Mix flour, corn starch, baking powder and salt together with a whisk to blend thoroughly. When the oil reaches 350°F (see note below if you don't have a candy thermometer), whisk in enough cold seltzer water or cold plain tap water to make the batter the consistency of heavy cream.
• Dip the zucchini in the tempura batter and gently add to the oil. Fry until golden and cooked all the way through. This takes between 5 and 7 minutes, but will vary with thickness of the zucchini slice and how hot the oil is. The oil's temperature will drop when you add the battered vegetables, so allow the oil to come back up to heat between batches. As soon as the zucchini slices are golden and cooked, remove them from the oil with a slotted spoon or spider. Place on several layers of paper towel to drain.
• Eat while still hot. Serve with dipping sauce.

AIR-FRYER TEMPURA VEGGIES

Steps:

• Mix together flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk together eggs and water in another shallow dish. Stir together panko and oil in a third shallow dish. Add desired seasoning to either panko and/or flour mixture.
• Sprinkle vegetables with remaining 1/4 teaspoon salt. Dip in flour mixture, then in egg mixture, and finally in panko mixture to coat.
• Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C).
• Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.

VEGETABLE TEMPURA

Steps:

• Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
• Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
• Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
• Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

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.

ZUCCHINI CHEESE TEMPURA

Steps:

• 1. Cut zucchini into 1/4 inch thick slices.
• 2. In a bowl, combine flour, parmesan cheese and milk. Mix well.
• 3. Coat each sliced zucchini with tempura batter and deep-fry (350 degrees F)until golden brown.