- Snack |
- Side
Zucchini Chips with Pecorino
- 10m Prep
|
- 15m Cook
|
- Serves 4
These tempura-covered zucchini chips covered in lashings of Pecorino are heavenly and we beg you to make them immediately.
The combination of crisp and light tempura batter, soft and sweet zucchini, and sharp pecorino is scrumptious. They are fantastic on their own but even better dipped in tzatziki.
These tempura-covered zucchini chips covered in lashings of Pecorino are heavenly and we beg you to make them immediately.
The combination of crisp and light tempura batter, soft and sweet zucchini, and sharp pecorino is scrumptious. They are fantastic on their own but even better dipped in tzatziki.
Ingredients
- 3 large zucchini
- 1 cup plain flour
- 1 cup soda water, ice cold
- 1 tsp baking powder
- 1L vegetable oil
- Pecorino, for grating
- Lemon or tzatiki, to serve
Steps
- In a small saucepan, bring the vegetable oil to temperature over medium heat.
- In the meantime, slice the zucchini into oval rounds, about half a centimetre thick. You want them to be thick enough to handle the batter and cooking time.
- In a medium size bowl, combine the flour and baking powder. Pour over the soda water and mix gently as the bubbles subside.
- Dip each piece of zucchini into the batter, letting the excess drip off before gently placing them into the shimmering oil. Practice with one piece so you can check if the oil is at the right temperature.
- Cook the zucchini in batches of about 4-5 pieces at a time for 3-4 minutes, turning halfway. It’s important you don’t overcrowd the pan as it can lower the temperature of the oil.
- Drain the zucchini on paper towel. Once all the zucchini is cooked, transfer to a bowl with the chips standing upright. Sprinkle with a little salt and grate a generous amount of pecorino over the top.
- Serve immediately with a cold beer or glass of white.
