Delicious (not to mention very easy to make) zucchini fries in the lightest, crispiest tempura batter.... go wonderfully well as a side with any meat or fish meal (and a side of crispy roasted potatoes don't hurt, either!).
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 -6
- 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
- 1/3 cup plain flour
- 1/2 teaspoon salt
- 6.5 ounces sparkling / soda water chilled
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)*.
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**).
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.
Let cook for a couple of minutes, turning once after about a minute***, then remove with a slotted spoon onto kitchen paper to drain.
Repeat until all the zucchini is fried, then serve immediately.
A note on the nutritional info
I didn't include the oil in the nutritional info. Sorry about that if it's important to you to know exactly how many calories the recipe has. I just felt that it was too difficult to try to calculate how many calories the oil adds, so didn't try.
*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 judgement at the time!
Calories: 54kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 308mg | Potassium: 266mg | Fiber: 1g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 17.6mg | Calcium: 16mg | Iron: 0.8mg