Description
Crunchy and light Tempura Zucchini Chips are a delicious and easy appetizer or snack. Thinly sliced zucchini coated in a delicate tempura batter and fried to golden perfection, these chips offer a crispy texture with a tender inside. Perfect for dipping or simply enjoyed with a sprinkle of salt and pepper.
Ingredients
Scale
Batter
- 2 large egg whites
- 1 cup all purpose flour
- 2/3 cup cold water (adjust as needed)
Vegetables
- 1-2 medium zucchini (sliced)
Seasoning
- Salt
- Black pepper
- Seasoned salt (optional)
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Prepare the batter: In a bowl, whisk together the cold water, flour, and egg whites until smooth. Adjust the consistency by adding more water for a lighter batter or more flour for thicker coating.
- Heat the oil: Pour oil into a deep pan or skillet and heat it until it sizzles when a drop of batter is added, indicating it is ready for frying.
- Prepare zucchini slices: Slice the zucchini thinly. Place sliced zucchini on paper towels and press gently to remove excess moisture to help the batter adhere better.
- Batter and fry: Using a fork, dip each zucchini slice into the batter, coating evenly, then carefully place into the hot oil. Fry each side for about 2 minutes or until light golden brown and crispy.
- Drain excess oil: Transfer the fried zucchini chips onto paper towels to absorb excess oil.
- Season and serve: Sprinkle with salt, black pepper, and optionally seasoned salt. Serve immediately for the best crispiness and flavor.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture without absorbing too much oil.
- Adjust batter consistency for preference: thinner for lighter coating, thicker for crunchier chips.
- Serve the chips immediately for best taste and texture.
- Use paper towels to remove excess moisture from zucchini to prevent soggy batter.
- Try adding your favorite dipping sauces like soy sauce, ranch, or a spicy mayo for an extra kick.
