Tempura Zucchini Hand Cut Wings Recipe
crispy house macchini ranch – with togarashi with spice garlic rubbed & herb
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Ingredients
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Zucchini Wings
Tempura Batter
Garlic-Herb Rub
Togarashi-Spiced House Sauce (Macchini Ranch Style)
Finishing & Garnish
Method
Zucchini Wings
- 1
Prepare zucchini
Wash and dry the zucchini. Trim the stem and blossom ends. Cut each zucchini in half lengthwise, then cut each half into 3–4 long 'wing' sticks (about 3/4"–1" thick) to mimic a wing shape. Pat pieces very dry with paper towels — moisture prevents crisping.
- 2
Dredge
Combine 1 cup all-purpose flour, 1/4 cup fine cornmeal, 1 tsp kosher salt and 1/2 tsp black pepper in a shallow bowl. Toss zucchini pieces lightly in this dry mix to coat and shake off excess. Set on a tray while you make batter and heat oil.
- 3
Heat oil
Pour neutral frying oil into a heavy pot or deep fryer to a depth of about 2–3 inches (reserve quantity ~1 liter). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises immediately.
Tempura Batter
- 4
Make batter
In a chilled bowl, combine 1 cup all-purpose flour, 1/4 cup rice flour (or cornstarch), 1 tbsp cornstarch, and 1/2 tsp baking powder. Add 1 cup very cold seltzer or sparkling water and 3 small ice cubes. Stir with a few quick strokes until just combined — a few lumps are okay. If batter seems too thick, add up to 1/4 cup ice-cold club soda. Keep batter cold on an ice bath while frying; cold batter yields a light, crackly tempura.
- 5
Test fry
Drop a teaspoon of batter into the hot oil; it should puff and become crisp within 30–60 seconds without browning too dark. If it browns too fast, lower the oil temperature to around 325–335°F (160–168°C).
Frying & Garlic-Herb Finish
- 6
Fry zucchini
Working in batches (do not overcrowd), dip dredged zucchini wings into the cold tempura batter, letting excess drip back into the bowl. Carefully slide into the hot oil and fry until the batter is crisp and pale golden, about 2–3 minutes per side (total 3–4 minutes depending on thickness). Use a spider/skimmer to turn pieces if needed. Maintain oil temperature between 325–350°F.
- 7
Drain
Remove zucchini to a wire rack set over a sheet pan or to paper towels to drain briefly — a rack helps keep them crisper. Fry remaining batches, allowing oil to return to temperature before each batch.
- 8
Apply garlic-herb rub
While fries are still hot (but not soaking with oil), combine 3 grated garlic cloves, 2 tbsp chopped parsley, 1 tsp chopped thyme, 1 tbsp olive oil, 1 tsp lemon zest, 1/2 tsp kosher salt and 1/4 tsp black pepper in a small bowl. Lightly brush or toss each fried zucchini wing with the garlic-herb mixture so the flavor adheres to the warm batter without making it soggy.
Togarashi-Spiced House Sauce (Macchini Ranch Style)
- 9
Make the sauce
In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1 tbsp finely chopped chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp togarashi, 1/2 tsp rice vinegar, 1/2 tsp lemon juice and 1/4 tsp kosher salt until smooth. Taste and adjust seasoning — add more buttermilk to thin to desired dipping consistency or more togarashi for heat. Chill until ready to serve.
Finish & Serve
- 10
Plate
Arrange the garlic-herb tempura zucchini wings on a serving platter. Lightly sprinkle 1/2 tsp togarashi over the wings for extra heat and visual contrast. Optionally dust with 2 tbsp finely grated Parmesan and sprinkle 1 tbsp minced parsley.
- 11
Serve
Serve immediately with the chilled togarashi macchini ranch on the side and lemon wedges. Provide extra togarashi at the table for those who want more kick.