Easy Zucchini Fries (With Light and Crispy Tempura Batter)

Recipes


Ingredients

  • 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

Instructions

  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.

Notes

  • *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. 

Enjoy!

Category: Recipes

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