During the summer months, my family eats a lot of courgettes. I am used, since I was a child, to have this delicious vegetable mainly during the hot months of the year. Maybe because back then it was available only during the summer.
There are a lot of different and extra yummy recipes you can find (in different cook books or online) for recipes using courgettes, but I usually prepare them grated and baked with eggs and different cheeses, filled with cheese or minced beef, fried or baked.
Although everyone at home loves courgettes, this time I thought I would prepare them in a different way so that not to repeat myself too much and not to make anyone refuse to eat them just because they don’t want to have the old, well-accustomed to, dish again.
After researching the net and some cook books for inspiration, I decided to prepare Courgettes Tempura. It turned out to be a very easy way to prepare this yummy vegetable. I don’t usually like to fry anything, not only it is very unhealthy, but it gets messy in the kitchen and there are a lot of pots to clean afterwards. No thank you! But I should admit that this recipe I found very easy to do. You use one bowl for the batter and one pot for frying, or you can use your Deep Fat Fryer instead (you would have almost nothing to wash later).
For a lighter and healthier version, use a Low Fat Fryer to prepare the courgettes tempura. Click here to see the Low Fat Fryer I’ve been using to prepare different meals for my family.
What you get when you prepare courgettes tempura are very delicious, golden, crisp courgette chips that you can serve as a side dish or use them as a main dish for a lighter meal.
Cut the courgettes in the middle, half each piece and cut in wedges; use any pieces that still have part of the skin on them
4tbsp plain flour
4tbsp corn starch
1 egg white
130ml ice-cold water
oil for frying
salt and pepper
1 lemon, optional
Fill a pan up to the middle with oil and heat
Prepare the tempura batter in a bowl by mixing the flours, then add the egg white and the ice-cold water. Stir quickly, the batter is ready to be used
Dip courgettes wedges in the batter, drain the excess and using a (slotted) spoon place them in the hot oil
Fry for a few minutes, turning occasionally, until the wedges become golden. Work like that till you fry all the courgettes wedges
Once removed from the oil, place the courgettes wedges on a serving plate, season with salt and pepper and serve with lemon slices
If you have tried any other vegetables tempura, tell with me what vegetables you liked the best prepared like that?
Try this easy to do recipe and if you have any suggestion, recommendations or just want to share your favourite recipe, please write a comment below.
Have a yummy day!