Let's face it, getting those daily servings of vegetables can sometimes feel like a chore. But what if I told you there's a way to transform humble zucchini into a delightful treat that even picky eaters will adore? My Zucchini Tempura with Parmesan Cheese recipe is exactly that—a fun, flavorful twist on a classic veggie. One of my earliest memories is my grandmother always having delicious treats around, this reminds me of those days. It’s a game-changer. We'll take fresh zucchini slices, coat them in a light, crispy tempura batter, and fry them to golden perfection. Then, we'll shower them with freshly grated Parmesan cheese for that salty, savory finish that makes it simply irresistible. This isn't just a recipe; it's an experience.
The secret to great tempura lies in the batter. We're aiming for a light, airy coating that doesn't weigh down the zucchini. The key is to use cold club soda or sparkling water, which helps create those delicate bubbles that make tempura so delightfully crisp. Don't overmix the batter; a few lumps are perfectly fine! Overmixing develops the gluten in the flour, resulting in a tougher, less tender crust. Believe me, patience is a virtue here. Frying the zucchini in small batches ensures that the oil temperature remains consistent, preventing soggy tempura. A kitchen thermometer is your best friend for this recipe, guaranteeing perfectly crispy results every single time. What does this mean for you? A guaranteed hit at your next gathering or a simple way to make weeknight dinners more exciting.
Required Equipments
- Large Mixing Bowl
- Whisk
- Slotted Spoon
- Deep Fryer or Large Pot
- Paper Towels
- Thermometer
Zucchini Tempura with Parmesan Cheese: Frequently Asked Questions
Zucchini Tempura with Parmesan Cheese
Transform ordinary zucchini into a crispy, cheesy delight with this easy Zucchini Tempura recipe. Lightly battered and sprinkled with Parmesan cheese, it's a perfect appetizer or side dish.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Zucchini: Wash the zucchini thoroughly. Slice them into 1/4-inch thick rounds or sticks. If the zucchini are large, you might want to halve the rounds. Place the sliced zucchini on a plate lined with paper towels to absorb excess moisture; this step is surprisingly important!
- Make the Tempura Batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and any additional spices like garlic powder or paprika. The cornstarch is key for that light, airy texture we all crave.
- Add the Wet Ingredients: Gently pour in the cold club soda or sparkling water into the dry ingredients. Whisk lightly until just combined. It's okay if there are a few lumps; overmixing will develop the gluten and result in a less tender tempura. Trust me, I learned this the hard way!
- Heat the Oil: In a deep fryer or large, heavy-bottomed pot, heat vegetable oil or canola oil to 350°F (175°C). Use a thermometer to monitor the temperature; maintaining the right heat is critical for crispy tempura. If you don't have a thermometer, a small piece of batter should sizzle and turn golden brown in about 30 seconds.
- Dredge the Zucchini: Dip each zucchini slice into the tempura batter, ensuring it's fully coated. Let any excess batter drip off before carefully placing it into the hot oil. Pro-tip: Use chopsticks or tongs for this step to keep your fingers clean!
- Fry the Zucchini: Fry the zucchini in batches, being careful not to overcrowd the fryer. Overcrowding will lower the oil temperature and result in soggy tempura. Fry for about 2-3 minutes per side, or until golden brown and crispy.
- Remove and Drain: Use a slotted spoon or spider strainer to remove the fried zucchini from the oil. Place them on a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt.
- Add Parmesan Cheese: While the zucchini is still hot, sprinkle generously with grated Parmesan cheese. The heat will help the cheese melt slightly and adhere to the tempura.
- Serve Immediately: Serve the zucchini tempura immediately while it's still hot and crispy. You can enjoy it as a snack, appetizer, or side dish. It's also fantastic with a dipping sauce like marinara, ranch, or a simple aioli.
- Enjoy your creation, I know it is a mouth watering sensation!
📝 Notes
- For extra flavor, add a pinch of garlic powder or paprika to the tempura batter.
- Serve with marinara sauce, ranch dressing, or aioli for dipping.
- Make sure to adjust frying time depending on size of sliced zucchini.
🍎 Nutrition
Calories: 220 kcal
Protein: 6g
Fat: 12g
Carbohydrates: 25g
Fiber: 2g
Calcium: 80mg
