Tempura Sweet Corn Zucchini (Print View)

Crispy fritters with sweet corn and zucchini in delicate tempura batter. Perfect for a light bite or appetizer.

# Components:

→ Vegetables

01 - 1 medium zucchini, grated and excess moisture thoroughly squeezed out
02 - 1 cup sweet corn kernels (fresh or frozen, thawed)
03 - 2 green onions, finely sliced

→ Tempura Batter

04 - 3/4 cup all-purpose flour
05 - 2 tbsp cornstarch
06 - 1/2 tsp baking powder
07 - 1/2 tsp fine sea salt
08 - 1 large egg, chilled
09 - 3/4 cup ice-cold sparkling water

→ For Frying

10 - Vegetable oil, for deep-frying

→ To Serve

11 - Lemon wedges
12 - Dipping sauce (e.g., ponzu or soy sauce)

# Preparation Steps:

01 - Heat approximately 2-3 inches of vegetable oil in a deep pan or deep fryer to maintain a consistent temperature of 350°F (175°C). Concurrently, prepare a plate lined with paper towels for draining the cooked fritters.
02 - In a generously sized mixing bowl, combine the grated zucchini, sweet corn kernels, and finely sliced green onions. Ensure the zucchini's moisture has been effectively removed prior to incorporation.
03 - In a separate mixing bowl, thoroughly whisk together the all-purpose flour, cornstarch, baking powder, and fine sea salt until evenly distributed.
04 - In a third bowl, lightly beat the chilled egg. Then, incorporate the ice-cold sparkling water into the beaten egg. Introduce this liquid mixture into the bowl containing the dry ingredients. Gently combine using chopsticks or a fork until just incorporated, aiming for a lumpy consistency. Avoid overmixing to maintain a delicate texture.
05 - Carefully add the prepared vegetable mixture to the firmed batter. Gently fold the ingredients together to ensure the vegetables are evenly coated, without compromising the batter's airy structure.
06 - Using a tablespoon, carefully drop portions of the battered vegetables into the preheated oil. Fry in sequential batches, ensuring not to overcrowd the pan. Cook for approximately 2 to 3 minutes per side, or until the fritters achieve a golden brown hue and a crisp exterior.
07 - Utilize a slotted spoon to meticulously remove the cooked fritters from the hot oil. Transfer them immediately to the prepared paper towel-lined plate to drain excess oil. Serve these fritters promptly while hot, accompanied by lemon wedges and your preferred dipping sauce.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Perfect way to use summer zucchini abundance
  • Light and crispy texture unlike heavy traditional fritters
  • Versatile as an appetizer, snack, or light lunch option
02 -
  • These fritters contain significantly less oil than traditional deep fried foods due to the tempura technique
  • The recipe is vegetarian friendly and easily adaptable for different dietary needs
  • They taste best fresh but can be reheated in a hot oven to restore some crispness
03 -
  • Always maintain proper oil temperature using a thermometer for consistent results. If the oil is too cool, fritters absorb excess oil and become greasy. Too hot, and they brown before cooking through. Test with a small amount of batter first. It should sizzle gently and float to the surface surrounded by tiny bubbles. When making multiple batches, allow the oil to return to temperature between additions, and skim any floating debris to prevent burning.

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