Best Zucchini Cheese Tempura Recipes

ZUCCHINI TEMPURA

Zucchini Tempura image

This is a great recipe to use when zucchini is beginning to take over your vegetable garden or when there's a great sale at the grocery store. The dipping sauce is bit on the spicy side, so adjust the chili sauce to suit your tolerance and "heat" preference.

Provided by Vickie Parks

Time 45m

Number Of Ingredients 14

Ingredients

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.

AIR-FRYER TEMPURA VEGGIES

Air-Fryer Tempura Veggies image

Air fryers are taking over kitchens nationwide. They're basically mini convection ovens that 'fry' foods with little to no oil, less fat, and fewer calories. A heating element and fan bathe the food in hot air to produce a crispy finished product. Use 2 to 3 cups of assorted vegetable pieces, cut 1/2-inch thick. Serve with desired dipping sauce.

Provided by Juliana Hale

Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

½ cup all-purpose flour
½ teaspoon salt, divided, or more to taste
½ teaspoon ground black pepper
2 eggs
2 tablespoons water
1 cup panko bread crumbs
2 teaspoons vegetable oil
½ cup whole green beans
½ cup whole asparagus spears
½ cup red onion rings
½ cup sweet pepper rings
½ cup avocado wedges
½ cup zucchini slices

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.

Nutrition Facts : Calories 247.3 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 3.9 g, Protein 9.3 g, SaturatedFat 2 g, Sodium 464 mg, Sugar 2.3 g

TEMPURA MUSHROOM STUFFED ZUCCHINI BLOSSOMS

Tempura Mushroom Stuffed Zucchini Blossoms image

Provided by Ming Tsai

Categories appetizer

Time 1h

Yield 12 individual servings

Number Of Ingredients 14

Ingredients

12 zucchini blossoms, ideally, baby zucchini still attached and fanned out
2 minced shallots
2 cups roughly chopped shiitakes
2 cups roughly chopped cremini mushrooms
1/2 tablespoon minced fresh thyme
1 egg, beaten
2 tablespoons cold butter, chopped
1 tablespoon truffle oil
1 cup edamame
1/4 cup chopped chives
Salt and pepper to taste
2 cups rice flour
1 quart cold soda water
Canola oil to cook

Steps:

In a hot saute pan coated with oil, add the shallots and mushrooms and stir. Season and cook soft, about 5 minutes. Drain the mix in a strainer, place on plate and put in the refrigerator. When the mix is cold, squeeze out as much liquid as possible. Check for seasoning and transfer to a food processor and add thyme, egg, butter and truffle oil. Pulse a few times to break the mushrooms and butter into small pieces-do not puree! Transfer to a bowl and fold in edamame and chives. Using a pastry bag or ziploc with end cut off, fill blossoms full. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes. Season with salt and serve immediately on a decorative platter.