Zucchini Tempura

zuccini 5

When I was little we used to have tempura night. We’d cut up vegetables, peel shrimp, and make tempura everything in assembly line fashion. We’d batter and fry broccoli and mushrooms all night like crazy people, keeping the golden final products hot in the oven and while we ate nothing but fried vegetables and meat all night. Unfortunatley my metabolism isn’t what it used to be so tempura has become more of a snack or side dish, but I love it all the same. I recently made tempura zuccini to accompany our udon dinner, and it was deeeelish.


What you’ll need:

1. 2-3 medium sized zuccini’s, cut into thin quarter inch strips.
2. 3 cups of Japanese panko crumbs
3. 2 eggs, beaten
4. 2 cups of flour
5. Salt to taste (approximately 2 teaspoons)
6. 1-2 cups of oil for frying
7. Soy sauce (for dipping)


Combine your salt and flour, and put each ingredient into a separate bowl. First dip zuccini peice into flour, then egg, then panko (making sure to coat completely in each stage) and place on a plate for frying.

zuccini 3

Once all peices are coated, pour oil into a small frying pan on medium heat, enough to immerse zuccinni peices halfway. Once oil is hot (you can test oil by dropping a piece of panko into the water and seeing if it sizzles and rises), drop zuccini pieces until they fill pan.

zuccini 2

Once browned turn over using tongs or wooden chopsticks. Once browned on both sides remove from oil and place on a plate lined with paper towels. Serve immediately with soy sauce.

zuccini 6

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