Zucchini Zingers Recipe

Prepare pepper

Roast or blanch the cherry bell pepper to soften and concentrate sweetness: char the skin over a gas flame or roast in a 425°F (220°C) oven for 12–15 minutes until skin blackens. Transfer to a bowl and cover to steam 10 minutes, then peel, remove seeds and core, and roughly chop. (Alternatively use raw chopped pepper for a brighter flavor.)

Blend dressing

In a blender or food processor, combine the peeled chopped cherry bell pepper, mayonnaise, sour cream, buttermilk, fresh dill, chives, garlic powder, onion powder, lemon juice, apple cider vinegar, salt, black pepper and honey. Pulse until mostly smooth with small flecks of herbs remaining, about 20–30 seconds. Taste and adjust seasoning—add a splash more buttermilk to thin or more honey to sweeten. Chill in refrigerator while preparing zucchini; allow at least 15 minutes for flavors to meld.

Prepare zucchini

Wash and dry the zucchini. Trim ends and cut each zucchini into 3–4 long spears (about 3–4 inches long) or into 1/2-inch thick rounds if preferred. Pat pieces dry with paper towels to remove surface moisture—this helps the batter adhere and stay crisp.

Make batter

Place a mixing bowl and the sparkling water in the refrigerator or on ice to chill for 5 minutes (cold batter yields crisp tempura). In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. If using the egg, lightly beat it and whisk into the cold sparkling water. Gradually pour the cold liquid into the dry ingredients and stir with chopsticks or a fork only until just combined -- the batter should be lumpy and not overmixed. Keep the batter on ice; do not rest for long.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1.5–2 inches (about 1 liter total here, adjust to your pan). Heat over medium-high until the oil registers 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small drop of batter—if it sizzles and quickly rises to the surface, oil is ready.

Fry zucchini

Working in small batches (do not overcrowd), dip each zucchini piece into the cold tempura batter coating completely, letting excess drip off. Gently lower into hot oil and fry until golden and crisp, 2–3 minutes per batch for spears, slightly longer for thicker rounds. Turn once if needed. Remove with a slotted spoon or spider and transfer to a paper towel–lined tray. Immediately season lightly with extra salt. Maintain oil temperature between 330–360°F (165–182°C) and adjust heat as needed; reheat batter briefly if it warms up.

Keep warm

If making multiple batches, keep finished zucchini on a baking sheet in a single layer in a 200°F (95°C) oven for up to 15–20 minutes to remain crisp while finishing other batches. Do not overcrowd on the sheet to avoid steam sogginess.

Plate 4–6 zucchini zingers per serving (depending on size) on a platter or individual plates. Spoon a generous portion of Cherry Bell Pepper Ranch into a small ramekin for dipping or drizzle lightly over the zingers. Garnish with chopped parsley and serve with lemon wedges to squeeze over the fried zucchini. Serve immediately for best crispness.

Leftovers: store cooled ranch in an airtight container refrigerated for up to 3 days. Re-crisp zucchini in a 400°F (200°C) oven for 6–8 minutes; avoid microwaving as it will soften the batter.