Courgette Dynamite Recipe

Prepare courgettes

Wash the courgettes and trim the ends. Slice into long batons about 1/2-inch thick and then halve lengthwise if large so you have uniform pieces (approximately 3 cups sliced). Pat dry with paper towel.

Pre-dust

Toss the courgette pieces lightly in 2 tablespoons cornstarch so they are evenly coated. This helps the batter adhere.

Make batter

In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder and 1 teaspoon salt. Add 1 tablespoon rice vinegar. Slowly pour in 3 cups very cold sparkling water while stirring briefly — do not overmix; a few lumps are fine. Keep batter chilled over an ice bath if possible.

Heat oil

Pour at least 1 inch of vegetable oil into a deep skillet or pot and heat to 180°C (350–365°F). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise immediately.

Fry courgettes

Working in small batches, dip cornstarch-dusted courgette pieces into the batter to coat, letting excess drip off. Carefully lower into hot oil and fry until light golden and crisp, 2–3 minutes per batch. Avoid overcrowding. Remove to a wire rack or paper towel-lined plate. Keep warm in a low oven (100–120°C / 210–250°F) while you fry remaining batches.

In a small bowl combine 3/4 cup mayonnaise, 2 tablespoons Sriracha (adjust to heat preference), 1 tablespoon sweet chili sauce, 1 tablespoon lime juice, 1 teaspoon minced garlic, 1 teaspoon honey, 1/2 teaspoon smoked paprika and 1/4 teaspoon salt. Whisk until smooth. Taste and adjust seasoning or heat. Chill until ready to serve.

Halve the avocados, remove stones and scoop flesh into a bowl. Mash coarsely with a fork, leaving some texture. Stir in 2 tablespoons finely diced red onion, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, the finely chopped seeded jalapeño, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Adjust salt and lime to taste. Cover with plastic wrap pressing it onto the surface to prevent browning and refrigerate until serving.

In a bowl toss 2 cups shredded red cabbage with 1 tablespoon lime juice, 1 teaspoon olive oil and 1/4 teaspoon salt. Adjust acidity to taste. Set aside.

Thinly slice 1/2 jalapeño for garnish and have coriander cress ready.

On a serving plate, spread small quenelles or spoonfuls of guacamole across the center as a base (about 4–6 spoonfuls). Arrange a line or small piles of dressed red cabbage along the guacamole.

Place tempura courgette pieces on top of and alongside the guacamole and slaw so they can be dipped. Drizzle or pipe the dynamite aioli over the fried courgettes (use as much as desired).

Garnish with thin jalapeño slices, coriander cress scattered over the dish and a light sprinkle of sesame seeds if using. Serve immediately with lime wedges on the side for squeezing.

If making as a share plate, provide extra dynamite aioli and guacamole in small bowls for dipping.