ZUCCHINI TEMPURA

Zucchini Tempura image

Provided by Vickie Parks

Time 45m

Number Of Ingredients 14

ZUCCHINI
2 lb zucchini, sliced into 2-inch strips
DIPPING SAUCE
1/4 cup low-sodium soy sauce
1 Tbsp fresh grated gingerroot
1 tsp granulated sugar
1 clove garlic, minced
1 tsp chili sauce
TEMPURA BATTER
2/3 cup cold seltzer water (or plain water) - amount is approximate
1/2 tsp fine sea salt
3/4 cups cake flour
1/4 cup cornstarch
1/2 tsp baking powder

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.