Tempura Zucchini Chips Recipe
Spicy Remoulade, Curry Aioli
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Ingredients
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Tempura Zucchini Chips
Spicy Remoulade
Curry Aioli
Method
Tempura Zucchini Chips
- 1
Prepare the Zucchini
Wash the zucchini and cut them into thin slices about 1/4 inch thick. Lay the slices on a paper towel and sprinkle them lightly with salt. Let them sit for about 10 minutes to draw out excess moisture.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice water, whisking until the batter is smooth and slightly lumpy. Do not overmix.
- 3
Heat the Oil
In a deep pot or frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it bubbles and rises, it's ready.
- 4
Fry the Zucchini Chips
Dip the zucchini slices into the tempura batter, allowing excess batter to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
Spicy Remoulade
- 5
Mix the Ingredients
In a medium bowl, combine the mayonnaise, Dijon mustard, hot sauce, paprika, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- 6
Chill the Sauce
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Curry Aioli
- 7
Combine Ingredients
In another medium bowl, mix together the mayonnaise, curry powder, lemon juice, minced garlic, salt, and black pepper until smooth and well integrated.
- 8
Refrigerate
Cover and refrigerate the aioli for at least 30 minutes to enhance the flavor.