Baked Zucchini Tempura

Baked Zucchini Tempura is a delightful twist on the traditional Japanese dish, offering a crispy, light texture while being baked instead of fried. This dish is perfect as a snack or a side, infused with umami flavors and served with a tangy dipping sauce.

Ingredients

• Zucchini - 2 medium
• All-purpose flour - 1/2 cup
• Cornstarch - 1/4 cup
• Baking powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Water - 1/2 cup (cold)
• Olive oil - 1 tablespoon (for brushing)
• Panko breadcrumbs - 1/2 cup
• Soy sauce - 2 tablespoons (for dipping)
• Rice vinegar - 1 tablespoon (for dipping)
• Sesame oil - 1 teaspoon (for dipping)

Steps

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Wash the zucchini and slice them into 1/4-inch thick rounds.
3. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
4. Gradually add the cold water to the dry ingredients, whisking until you achieve a smooth batter.
5. Dip each zucchini slice into the batter, ensuring it's well-coated, then roll it in panko breadcrumbs for extra crunch.
6. Place the coated zucchini slices on the prepared baking sheet and brush the tops lightly with olive oil.
7. Bake in the preheated oven for 20-25 minutes, or until golden and crispy, flipping halfway through.
8. While the tempura is baking, prepare the dipping sauce by mixing soy sauce, rice vinegar, and sesame oil in a small bowl.
9. Once done, remove the zucchini tempura from the oven, serve hot with the dipping sauce.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 26 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Zucchini is low in calories and high in vitamins A and C, promoting healthy skin and vision.
• The dish is baked instead of fried, reducing overall fat content while still providing a satisfying crunch.

Tags