Zucchini tempura with bell pepper dip

Name: Zucchini tempura with bell pepper dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: world
Ingredients: 1 zucchini; 5 tablespoons of tempura flour; Approximately 5 tablespoons of sparkly water; 2 tablespoons of finely grated grana padano; Sunflower oil or any other neutral oil suited for frying; 1 roasted bell pepper; 2 tablespoons crème fraīche or sour cream; 3 tablespoons finely grated grana padano

This crispy zucchini tempura with a delicious bell pepper dip is perfect as a snack, over drinks, as a side dish or even for lunch!

30 minutes

4 persons

Snacks

Zucchini tempura with bell pepper dip ingredients

Recipe zucchini tempura with bell pepper dip

Made by Véronique

Published at 2020-09-03, this recipe is for 4 persons and takes 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

10 minutes

Time cooking

20 minutes

Total time

30 minutes

Preparations – 10 minutes

Heat the sunflower oil to 180 degrees celsius or 350 degrees fahrenheit in a deep frying pan or dutch oven, with a thick ceramic layer.

Puree a grilled red bell pepper and stir this with 3 tablespoons finely grated grana padano and 2 tablespoons crème fraîche.

Wash the zucchini, remove both ends and cut it into thick pieces – e. G. , in quarters and then halve them one more time.

Finish the tempura of zucchini with bell pepper dip – 20 minutes

Make a smooth tempura batter by mixing the tempura flour with sparkly water. Stir in two tablespoons of finely grated grana padano. Check if the batter is on the thicker side, so you can be sure it will fully coat the zucchini.

Why you should add carbonated water and no tap water: the bubbly water creates a lot of tiny bubbles in the batter. These little holes will get bigger once the batter touches the hot oil. This will eventually create a crispier en more delicious crust.

Dip the zucchini into the tempura batter and then fry it on both sides until it's golden brown. Don’t put too many zucchini sticks into the hot oil at once. Serve with bell pepper dip. Enjoy!