Zucchini Tempura

Ingredients

• 600 g zucchini
• 0.5 bunch coriander green
• 80 g flour (or rice flour)
• 1 Egg white
• 80 ml ice cold water
• frying oil

Instructions

1. 1.

   Wash the zucchini, trim the ends and cut into sticks about 1 cm thick. Wash the coriander and shake dry.

2. 2.

   Whisk together flour or rice flour with ice cold water and egg white until a thick batter forms; let it rest briefly.

3. 3.

   Heat the frying fat to 180°C (when a wooden spoon stick placed in the oil bubbles). Dip zucchini pieces in the batter and fry portions until crisp. Remove and drain on paper towels.

4. 4.

   Garnish the tempura with coriander before serving. A light tomato sauce made from fresh tomatoes pairs well.