• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Starter, snack and condiment recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Zucchini Tempura

    Jump to Recipe

    When you're craving a hot, crispy snack to dip into something spicy, nothing hits the spot like zucchini tempura.

    Tempura is a Japanese dish in which meat, fish, or veggies are battered and deep fried. Crucially, the batter should be super light and super crisp, giving satisfying crunch in every bite.

    The secrets to a super light tempura are manifold and while I can't claim my approach is entirely traditional, I've brought my favourites together to achieve what I think is the perfect tempura batter.

    • the water must be fizzy - the carbonation helps make the batter airy.
    • the fizzy water must be ice cold - this helps thicken the batter and help it cling to the zucchini.
    • the batter should be thin - you want a final product so crisp it's translucent and that means the batter cannot be too dense.
    • an egg yolk should be included - this not only adds a touch of flavour, it also helps crisp up the batter
    • the veggie shouldn't be too large or too small - cut your veggies into strips of a similar size to a chunk chip (that's fries for my US readers) and they should cook perfectly.
    • the oil should be hot - cooler oil can lead to floppy tempura with a soft batter. 180C/355F should do the trick

    Read on for my zucchini tempura recipe and get ready for a seriously tasty snack.

    Ingredients

    • 2 zucchinis (courgettes) cut into 5cm (2 inch) long fries
    • 100 g (3.5 oz) plain white flour (all purpose flour)
    • 100 g (3.5 oz) cornflour
    • pinch salt
    • 1 egg yolk chilled
    • 200 ml (6.8 floz) fizzy water chilled
    • vegetable oil to fry

    Equipment

    • Weighing scales
    • Large mixing bowl
    • Whisk
    • Measuring jug
    • Deep fat fryer or suitable high-sided saucepan or suitable saucepan
    • Slotted spoon or tongs
    • Kitchen paper

    Instructions

    Your fizzy water needs to be icy cold, so either chill it in a container in the refrigerator overnight, or pop a container in freezer while you get organised.

    Fill your deep fat fryer (or a suitably large and high-sided saucepan) to one third full with oil. It's important not to overfill your fryer as oil expands when heated and can bubble up further when food is added.

    Heat to 180C (355F). Keep your oil supervised at all times.

    Get your zucchini / courgettes sliced into fries so that they're on hand to use as soon as your batter is ready.

    Put the flour, cornflour and a pinch of salt in a bowl.

    Mix together.

    Add the egg yolk and chilled fizzy water.

    Whisk until you have a smooth batter. Whisking in one direction only can help avoid lumps.

    Drop a few pieces of courgette into the batter and then straight into the oil. Don’t drop all the veggies into the batter at once as they can change the temperature and thickness of the batter if they sit in it too long. You also need to work in batches so that you don’t overcrowd the frying pan.

    Work in batches so that you don’t overcrowd the pan. 

    Fry for 3-4 minutes until very crispy and puffed, turning gently as needed. They shouldn't take on much colour.

    Lift from the pan using a slotted spoon or straining spoon. Place on a plate lined with kitchen paper to allow the oil to drain. 

    If you like, you can place the drained tempura on a baking sheet in a low over to stay hot and crisp while you fry the rest of the batch. 

    Enjoy!

    Print this zucchini tempura recipe

    Print Recipe
    5 from 1 vote

    Zucchini Tempura Recipe

    When you're craving a hot, crispy snack to dip into something spicy, nothing hits the spot like zucchini tempura.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: Japanese
    Diet: Vegetarian
    Servings: 4 portions
    Author: Emily Leary

    Ingredients

    • 2 zucchinis (courgettes) cut into 5cm (2 inch) long fries
    • 100 g (3.5 oz) plain white flour (all purpose flour)
    • 100 g (3.5 oz) cornflour
    • pinch salt
    • 1 egg yolk chilled
    • 200 ml (6.8 floz) fizzy water chilled
    • vegetable oil to fry

    Equipment

    • Weighing scales
    • Large mixing bowl
    • Whisk
    • Measuring jug
    • Deep fat fryer or suitable high-sided saucepan or suitable saucepan
    • Slotted spoon or tongs
    • Kitchen paper

    Instructions

    • Your fizzy water needs to be icy cold, so either chill it in a container in the refrigerator overnight, or pop a container in freezer while you get organised.
    • Fill your deep fat fryer (or a suitably large and high-sided saucepan) to one third full with oil. It's important not to overfill your fryer as oil expands when heated and can bubble up further when food is added. Heat to 180C (355F). Keep your oil supervised at all times.
    • Get your zucchini / courgettes sliced into fries so that they're on hand to use as soon as your batter is ready.
    • Put the flour, cornflour and a pinch of salt in a bowl and mix together.
    • Add the egg yolk and chilled fizzy water and whisk until you have a smooth batter. Whisking in one direction only can help avoid lumps.
    • Drop a few pieces of courgette into the batter and then straight into the oil. Don’t drop all the veggies into the batter at once as they can change the temperature and thickness of the batter if they sit in it too long. You also need to work in batches so that you don’t overcrowd the frying pan.
    • Fry for 3-4 minutes until very crispy and puffed, turning gently as needed. They shouldn't take on much colour.
    • Lift from the pan using a slotted spoon or straining spoon. Place on a plate lined with kitchen paper to allow the oil to drain.
    • If you like, you can place the drained tempura on a baking sheet in a low over to stay hot and crisp while you fry the rest of the batch.

    Video

    Nutrition

    Calories: 338kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 23mg | Potassium: 289mg | Fiber: 2g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    If you enjoyed this recipe then you'll likely also enjoy my German bread dumplings (Semmelknödel).

    Pin this zucchini tempura recipe

    More vegetarian recipes to try

    Buttermilk Fried Cauliflower Recipe
    These buttermilk fried cauliflower bites are spiced with chilli and cumin and fried until crisp, juicy and totally moreish.
    Get the recipe
    Coconut Tofu Bites Recipe
    The coconut breadcrumb coating on these baked coconut tofu bites is as crisp and perfectly spiced as the inner tofu is tender and juicy.
    Get the recipe
    Tofu Fish Sticks Recipe
    These tofu fish sticks are the perfect alternative to fish sticks or other meaty options. They have a spicy, crisp crumb, a creamy interior and they're totally meat free.
    Get the recipe
    Baked Courgette Fries Recipe
    With a juicy inner and a crisp and crunchy paprika and garlic crumb, these baked courgette fries are the perfect starter.
    Get the recipe
    Buttermilk Fried Tofu Recipe
    This buttermilk fried tofu is stunning. The tofu is marinated in paprika buttermilk, dredged in cayenne and garlic and fried until crisp.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Italian Rice Salad
    Egg Pakoras »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.