Description
Cooked this way, zucchini is very good. Tempura gives them a crunch, and the cilantro and chili sauce - zest.
Ingredients
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Zucchini
1 piece
-
Yolk egg
2 piece
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Water, carbonated
350 ml
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Corn flour
50 g
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Flour
200 g
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Leavening agent
0.5 tsp
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Salt
-
Cilantro
2 Tbsp
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Vegetable oil
Cooking
Zucchini cut lengthwise into thin plates.
Yolks beat well and slowly stir with carbonated mineral water.
Flour mixed with baking powder and a pinch of salt, sift. Enter the egg yolks and corn flour, add chopped coriander. Mix well.
In a saucepan or fryer, heat the oil. The zucchini in small portions to dip in the tempura batter and transfer to hot oil. Fry 3-5 minutes until Golden brown.
Get a slotted spoon and place on paper towel to remove excess fat. Serve with chili sauce.
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