Tempura Zucchini With Purslane Salad
I have another summer-friendly recipe for you today. Yes, it’s fried, but so is şakşuka, and we all know how delicious that is in the summer. This is like a fancier version of şakşuka, in a way. I’m not sure if you’ve ever tried making tempura before, but depending on the ingredient used, it creates either a crispy or crunchy texture. And let’s be honest, we all have a weakness for crispy foods. Zucchini tempura delivers that crunch along with the irresistible taste and aroma of fried zucchini, making it absolutely delicious.
You can also make tempura with eggplant instead of zucchini, or even mix the two. The frying should be done in deep oil, but to reduce the amount of oil used, you can opt for a deep and narrow saucepan.
It’s mentioned in the recipe, but let me emphasize it again—when preparing the tempura batter, you don’t need to aim for a completely smooth consistency. A few lumps are fine. Just make sure they’re batter lumps, not dry flour clumps.
Enjoy!
Ingredients
- 4 zucchinis,
- 1 bunch of purslane, chopped,
- 2 cups of plain yoghurt,
- 2 cloves of garlic,
- Salt to taste,
- Vegetable oil for frying
For the coating sauce;
- 1/2 cup cold water,
- 1/2 cup flour,
- 1 egg,
- Salt to taste,
- 1/2 teaspoon black pepper.
Preparation
- In a deep bowl combinethe chopped purslane, yoghurt, crushed garlic and salt together and mix well,
- Peel and slice the zucchinis,
- Heat oil in a saucepan,
- Mix the flour, salt and pepper in a bowl for coating sauce,
- Add egg and beat,
- Add water and beat until well mixed (may be lumpy),
- Dip the pumpkins in the coating sauce and place in the oil as soon as possible,
- To prevent sticking to each other, check with a fork, fry them lightly both sides, and remove in a strainer,
- Place yoghurt salad into four plates,
- Place the tempura zucchinis on top of the salad,
- You can pour hot sauce over.
Bon Appetit...