Alive and Cooking

Tempura Zucchini

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2 zucchini, sliced in thin strips

Canola oil



1 ½ cups cornflour

1 ½ cups plain flour

½ tsp sea salt flakes

Soda water, chilled


In a bowl, whisk together the batter ingredients with enough soda water to form a runny, frothy consistency. Coat the zucchini in batter and shallow-fry until crispy. Sprinkle with salt once cooked and serve.

Tempura Zucchini