Tempura zucchini sticks

Based on 37 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
zucchini
200 g flour
1 tbsp baking powder
1 tsp salt
2 tbsp corn oil
300 ml mineral water
½ tbsp honey
sea salt
vegetable oil for frying
Metric
Imperial

Utensils

  • cutting board
  • knife
  • chopsticks
  • large bowl
  • frying pan
  • paper towel

Nutrition per serving

Cal
256
Protein
8g
Fat
6g
Carb
42g

Step 1/4

Cut zucchini in half. Quarter lengthwise. Remove the seeds with a diagonal cut. Cut again into strips.
  • 2 zucchini
  • cutting board
  • knife

Cut zucchini in half. Quarter lengthwise. Remove the seeds with a diagonal cut. Cut again into strips.

Step 2/4

Mix together flour, baking powder, and salt. Add corn oil and then slowly incorporate mineral water until batter is thick.
  • 200 flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp corn oil
  • 300 ml mineral water
  • chopsticks
  • large bowl

Mix together flour, baking powder, and salt. Add corn oil and then slowly incorporate mineral water until batter is thick.

Step 3/4

Dredge zucchini sticks in tempura batter until well-coated.

Dredge zucchini sticks in tempura batter until well-coated.

Step 4/4

In a frying pan, heat up some vegetable oil over medium heat and cook zucchini for approx. 3 – 5 min. until golden brown. Transfer to a plate lined with paper towel and allow to cool for approx. 2 – 3 min. Then, transfer to a serving platter, drizzle with honey, and sprinkle with sea salt .Enjoy right away!
  • ½ tbsp honey
  • sea salt
  • vegetable oil for frying
  • frying pan
  • paper towel

In a frying pan, heat up some vegetable oil over medium heat and cook zucchini for approx. 3 – 5 min. until golden brown. Transfer to a plate lined with paper towel and allow to cool for approx. 2 – 3 min. Then, transfer to a serving platter, drizzle with honey, and sprinkle with sea salt .Enjoy right away!