Zucchini Tempura with Asian Dipping Sauce
Get ready to indulge in the irresistible combination of crispy Zucchini Tempura and a mouthwatering Asian Dipping Sauce. This recipe brings together the perfect blend of textures that will leave you craving for more!
Are you looking for a tasty and easy-to-make appetizer? Look no further! These crispy zucchini fritters are the perfect choice. They are crispy on the outside and tender on the inside, making them a crowd-pleasing dish for any occasion.
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Ingredients
- 1 large egg yolk
- 1 cup ice-cold soda water
- 2 cups tapioca flour
- ½ tsp sea salt
- Extra-virgin coconut oil
- 3 small zucchini, quartered lengthways
Asian Dipping Sauce
- 2 tbsp rice-malt syrup
- 2 tbsp wheat-free tamari
- 2 tbsp lime juice
- 1 tsp chilli flakes
Method
- o make the dipping sauce, let’s start by combining all the ingredients in a small saucepan over medium-high heat. Bring it to a boil and keep stirring constantly.
- Cook the sauce for about 5 minutes or until it is reduced by half. Once done, pour it into a small bowl and set it aside.
- Now, let’s move on to the zucchini tempura. In a separate bowl, whisk together the egg yolk and ice-cold soda water until well combined.
- Add the tapioca flour and sea salt to the bowl and mix everything together until you have a smooth batter.
- Heat some extra-virgin coconut oil in a frying pan over medium-high heat. Make sure the oil is hot enough before proceeding.
- Dip the quartered zucchini pieces into the batter, making sure they are well coated.
- Carefully place the coated zucchini into the hot oil and fry them until they turn golden brown and crispy. This should take about 2-3 minutes per side.
- Once the zucchini tempura is cooked, remove them from the pan and place them on a paper towel to drain any excess oil.
- Serve the crispy zucchini tempura with the delicious Asian Dipping Sauce you prepared earlier. Enjoy!
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