Tempura Zucchini with Spicy Tomato Chutney
A real treat of a snack to use up the lingering summer produce. Frying food at home isn’t the most convenient thing, but it’s tough to beat tempura and a cold beer for happy hour. Leftover chutney is great on grilled cheese, roasted chicken, or fried eggs.
Serves 2
INGREDIENTS
For the tempura
3 zucchini (about 1 pound), cut into ½ inch strips
½ cup cornstarch
½ cup all-purpose flour
¾ cup ice-cold sparkling water
1 egg
2 quarts neutral oil
For the chutney
¼ cup neutral oil
2 shallots, minced
4 garlic cloves, minced
1 inch ginger, minced
2 serrano chilis, seeded and minced (sub fresno chilis for less heat)
2 tablespoons tomato paste
¼ teaspoon ground fenugreek
½ teaspoon ground turmeric
2 teaspoons garam masala
2 tablespoons honey
1 ½ pounds tomatoes, diced
METHOD
Make the chutney. Heat a medium saucepan over medium heat. Add the oil, shallots, garlic, ginger, and chilis. Cook for 5-10 minutes, until everything is softened and beginning to brown. Be careful not to burn the garlic. Stir in the fenugreek, turmeric, and garam masala and cook for 30 seconds. Add the tomato paste and honey, and cook for a few minutes to caramelize lightly. Add the tomatoes and a good pinch of salt. Bring to a simmer. Cook for 45-60 minutes, until the chutney is a jammy consistency. Taste and adjust with salt and honey.
Heat the fry oil. In a large pot, add the oil and heat to 375°F.
Make the tempura batter. When the oil is heated, whisk together the cornstarch, flour, egg, and sparkling water until just combined - some lumps are OK. The batter should be thin, so add an extra splash of water as needed.
Fry the tempura. Add the zucchini to the batter and toss to coat. Pick up the zucchini a few pieces at a time, and very carefully add them to the hot oil. Place the zucchini close to the oil and lay it away from you to avoid splashing. Stir with a large slotted spoon so the pieces don’t stick together. You might need to fry in a few batches. Monitor the oil temperature so it stays between 350-375°F. When the zucchini is crisp (1-2 minutes), use a slotted spoon to transfer it to a paper towel-lined plate and season with salt. Serve immediately with the tomato chutney.
Note: Frying oil can be reused several times. Allow it to cool overnight. Strain it the next day and store in an airtight container.
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