Paper-thin strips of young zucchini in an ice-cold tempura batter fry up light as air and wonderfully crisp, while a silky garlic yogurt base adds freshness and balance. It is the kind of appetizer that disappears fast at the table and comes together in about half an hour.
Ingredients
For the zucchini tempura
- Young zucchini — 2 medium (about 500g (1 lb 2 oz))
- All-purpose flour — 100g (3.5 oz)
- Starch (potato or cornstarch) — 60g (2.1 oz)
- Ice-cold sparkling water — 200ml (3/4 cup + 1 tbsp)
- Garlic powder — 1/2 tsp
- Smoked paprika — 1/2 tsp
- Salt — a pinch for the batter + more to taste
- Vegetable oil for frying — 700ml (about 3 cups)
For the yogurt base
- Greek yogurt — 200g (3/4 cup + 1 tbsp)
- Garlic — 1 clove
- Lemon juice — 1 tbsp
- Chopped dill — 1 tbsp
- Black pepper — to taste
- Sesame seeds for sprinkling — 1 tsp (optional)
- Chopped green onion — 1 tbsp (optional)
Step-by-Step Recipe
- Prepare the zucchini: wash, pat dry, and cut into thin matchsticks, about 6–8 cm long. Spread them on paper towels to draw off excess moisture.
- Make the yogurt base: stir together the yogurt, finely grated garlic, lemon juice, a pinch of salt, pepper, and dill. Chill until serving.
- Heat the oil in a deep fryer or a deep skillet to 170–175°C (340–350°F). Keep the temperature steady.
- Combine the dry batter ingredients: flour, starch (reserve 1 tsp for dusting), garlic powder, smoked paprika, and a pinch of salt.
- Add the ice-cold sparkling water and stir quickly with chopsticks or a fork until you have a loose batter with a few small lumps — do not overmix until smooth.
- Dip the zucchini strips in batches, let the excess batter drip off, and lower them straight into the oil. Fry in small batches for 2–3 minutes, until pale golden and crisp.
- Lift the strips out with a slotted spoon and transfer to a rack or paper towels. Lightly season with salt. Wait for the oil to return to temperature before frying the next batch.
- To serve, swipe the yogurt sauce across the plate, pile the crisp tempura on top, then finish with sesame seeds and green onion. Serve immediately.
Nutrition per serving
| Calories | 348 kcal |
| Protein | 9.3 g |
| Fat | 16.6 g |
| Carbohydrates | 38 g |
| Fiber | 0.8 g |
| Sodium | 300 mg |
Frequently Asked Questions
How do I keep tempura crisp longer?
Fry in small batches at 170–175°C (340–350°F), set the pieces on a rack rather than a plate, and do not cover them. Serve immediately while the coating is dry and crisp.
Can I make this in an air fryer?
Yes. Dip the strips in a slightly thicker batter, shake off the excess, arrange them in a single layer on the air fryer rack, mist lightly with oil, and cook at 200°C (392°F) for 10–12 minutes, turning halfway through.
Is there a gluten-free version?
Replace the all-purpose flour with rice flour and keep the starch potato or cornstarch. Ice-cold sparkling water and quick work with the batter are the keys to a crisp result.
How should I cut the zucchini so it does not go soggy?
Cut thin but not overly long matchsticks, about 0.3–0.4 in thick, dry them well, and fry them right after coating in batter.
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Tips and Variations
- Keep the batter as cold as possible: use ice-cold water, and you can even add a couple of ice cubes directly to the bowl.
- For a lighter texture, replace part of the water (50ml) with very cold highly carbonated mineral water.
- Play with the seasoning: add a pinch of cayenne or dried herb blend to the dry ingredients.
- Sauce variation: yogurt + tahini + lemon for a nutty note.
- If you do not have a frying thermometer, use the batter-drop test: it should float and sizzle within 1–2 seconds without browning immediately.