Easy Zucchini Fries (With Light and Crispy Tempura Batter)



  • 2 medium zucchini (courgettes)
  • Enough cooking oil to fill a medium saucepan with about 1 inch oil (I used rapeseed oil, but cheaper olive oil would be great too)

For the tempura batter

  • 85 grams plain flour
  • ½ teaspoon salt
  • 200 ml sparkling / soda water, chilled


  1. Wash, top and tail your zucchini, then cut into three or four big pieces, according to the size. Cut each piece in half (so you have 2 semi-circles), then lay flat (green side up) and slice into fry shapes (see picture above)*.
  2. Now make the batter. Combine the flour and salt in a jug or small(ish) bowl, then slowly add the chilled water and mix until you have a thin batter (don’t over-mix**).
  3. Heat up the oil until it sizzles when you add a zucchini end. Dip the fries in the batter a few at a time, let any excess batter drip off, then place into the hot oil carefully.
  4. Let cook for a couple of minutes, turning once after about a minute***, then remove with a slotted spoon onto kitchen paper to drain.
  5. Repeat until all the zucchini is fried, then serve immediately.


  • *This is only a suggestion. Slice your zucchini any way you like!
  • **Not over-mixing keeps your batter light.
  • ***You may not need to do this - just use your judgment at the time. 


Category: Recipes

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