ZUCCHINI TEMPURA

AvatarCaxton magazines staff
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There’s certainly no lack of style when Angela Steur, design director of Design of the Times (011 447 2258), entertains. Here are her recipes for a stress-free summer spread

ZUCCHINI TEMPURA

INGREDIENTS

  • about 8 medium zucchini
  • 1 cup flour
  • 1 cup soda or sparkling water
  • 1 egg, slightly beaten
  • salt
  • oil, for frying

METHOD

1. Thinly slice the zucchini lengthwise. (These slices can be stored in a container in the fridge overnight.)
2. Mix the flour, soda water and egg together to create a batter; allow a few lumps to remain and add salt to taste.
3. Working in batches, dip some of the zucchini slices into the batter and fry in hot oil until tender and brown. It’s important to keep the batter cool so place the bowl over ice while you’re frying the tempura.

This recipe serves 6.