Tempura Zucchini Recipe

Prepare oil

Pour oil into a deep, heavy-bottomed pot or Dutch oven so it's about 3–4 inches (use approximately 1.2 liters). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter—if it sizzles and floats, it's ready.

Make batter

Place 1 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder in a bowl and whisk to combine. In a separate chilled bowl, beat 1 large egg lightly then add 1 cup ice cold sparkling water. Add the wet to the dry and mix gently with chopsticks or a fork — leave the batter slightly lumpy and do not overmix. Season batter with 3/4 tsp fine salt and 1/4 tsp black pepper. Keep the bowl over an ice bath if possible to keep batter cold.

Dust zucchini

Trim zucchini ends and slice into 1/4-inch thick rounds or into 3–4 inch sticks (matchstick or baton style) depending on desired presentation. Pat dry with paper towels. Lightly toss the zucchini in 1/2 cup flour and 1 tsp kosher salt — this helps the batter adhere and draws out surface moisture. Shake off excess flour.

Fry in batches

Working in small batches (3–5 pieces at a time to avoid lowering the oil temperature), dip each floured zucchini piece into the cold tempura batter, letting excess drip off, then carefully lower into the hot oil. Fry until pale golden and crisp, about 90 seconds to 2 minutes per batch for thin slices, 2.5–3 minutes for thicker sticks. Use a slotted spoon or spider to turn pieces if needed and remove when crisp.

Drain

Transfer fried zucchini to a wire rack set over a sheet pan or paper towels to drain. Season immediately with a light sprinkle (about 1/2 tsp) of kosher salt while still hot so it sticks.

While the zucchini is still hot, sprinkle 1 tablespoon shichimi togarashi evenly over the fried pieces (use more or less to taste). Squeeze lemon wedges over some pieces if desired and garnish with chopped chives or scallion. Serve the tempura zucchini immediately alongside the house ranch for dipping.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk and 1/4 cup sour cream until smooth. Stir in 1 tsp lemon juice, 1 tsp minced garlic, 1 tsp each finely chopped dill and parsley. Season with 1/2 tsp fine salt, 1/4 tsp black pepper and 1/2 tsp hot sauce if using. Taste and adjust consistency with an extra tablespoon of buttermilk if you prefer a thinner dip. Chill for at least 15 minutes to let flavors meld; if serving immediately, it will still be good but chilling improves the flavor.