Immerse yourself in the lightness and crispness of this tempura courgette, a quick and easy delicacy to prepare. Ideal as an appetizer or side dish.
Ingredients:
- 2 medium courgettes
- 100 grams of wheat flour
- 50 grams of cornstarch (maize starch)
- 1 chilled egg
- 200 ml very cold water (preferably with ice)
- 1 pinch of bicarbonate of soda or baking powder (optional, for lightness)
- Salt to taste
- Vegetable oil (sunflower or canola) for deep frying
- Soy sauce or tartar sauce to accompany (optional)
Elaboration:
- Preparation of the courgette:
- Wash the courgettes and cut them into thin slices (about 0.5 cm thick) or into sticks according to your preference.
- Sprinkle lightly with salt and leave to stand for 10 minutes so that they release a little water. Then dry the pieces with kitchen paper.
- Preparation of the Tempura Dough:
- In a bowl, mix the wheat flour, cornflour and baking powder.
- In another bowl, lightly beat the cold egg and add the very cold water, mixing gently.
- Pour the liquid mixture over the dry ingredients and mix gently and quickly with a whisk or fork. The dough should be slightly lumpy; avoid overmixing to maintain the characteristic crunchy texture of the tempura.
- Keep the dough in a bowl of ice to keep it cold during the frying process.
- Fry the courgette:
- Heat plenty of vegetable oil in a deep frying pan or deep fryer to a temperature of 170-180°C.
- Dip the courgette slices or sticks into the tempura batter, making sure they are well coated.
- Fry the courgette in the hot oil in small batches to avoid lowering the temperature of the oil, until golden brown and crisp (about 2-3 minutes).
- Remove the fried courgette with a slotted spoon and place on absorbent paper to remove excess oil.
- Serve:
- Serve the courgette tempura immediately to enjoy its crunchy texture. Serve with soy sauce or tartar sauce according to your preference.
Dare to try this recipe and enjoy its texture and freshness in every bite!
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