Za’atar Tempura Zucchini
Crispy zucchini slices coated in za’atar-infused tempura batter, deep-fried to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Zucchini (medium-sized, sliced into 1/4 inch rounds) | 5 | Count |
| All-purpose Flour (sifted) | 200 | Grams |
| Cornstarch (sifted) | 50 | Grams |
| Baking Powder | 1 | Tsp |
| Za’atar (mixed with batter) | 3 | Tbsp |
| Sparkling Water (chilled) | 350 | Milliliters |
| Salt (for seasoning) | 1 | Tsp |
| Vegetable Oil (for deep frying) | 1 | Liter |
Instructions
- In a large bowl, combine all-purpose flour, cornstarch, baking powder, and za’atar.
- Gradually whisk in chilled sparkling water until the batter is smooth and slightly thick.
- Heat vegetable oil in a deep fryer or large pot to 180 degrees Celsius.
- Dip zucchini slices into the batter, ensuring they are fully coated.
- Carefully place the battered zucchini into the hot oil, frying in batches for 3-4 minutes until golden and crispy.
- Remove the zucchini from the oil and drain on paper towels. Season with salt immediately.
- Serve the za’atar tempura zucchini warm as a side dish or appetizer.
Kitchen equipment
Deep FryerWhiskThermometer