Squash Blossom Tempura Recipe
zucchini, eggplant, labneh, za’atar
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Ingredients
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Vegetables
Batter
Toppings and Dips
Oil for Frying
Method
Preparation
- 1
Prepare the Vegetables
Gently wash the squash blossoms and remove the stems. Slice the zucchini and eggplant into thin rounds.
Batter and Frying
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 4
Fry the Vegetables
Dip the squash blossoms, zucchini, and eggplant slices into the tempura batter, allowing excess to drip off. Carefully add them to the hot oil and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Serving
- 5
Serve
Arrange the tempura vegetables on a serving plate. Drizzle with olive oil and sprinkle za’atar over the top. Serve with labneh on the side for dipping.