Ingredients
- 2 courgettes (zucchini), sliced into thin batons or rounds
- 100g (3.5 oz) plain flour (plus extra for dusting)
- 1 tbsp cornflour (optional, for extra crispiness)
- 1 egg yolk
- 200ml (just under 1 cup) ice-cold sparkling water or club soda
- Pinch of salt
- Vegetable oil for deep frying
Tzatziki Sauce
- 1/2 cucumber, grated and squeezed to remove excess water
- 1 cup Greek yogurt
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tsp white wine vinegar or lemon juice
- 1 tbsp chopped fresh dill or mint
- Salt and pepper to taste
Method
- Prep the Courgettes: Wash and cut courgettes into batons or rounds. Pat them dry and lightly dust with plain flour—this helps the batter stick better.
- Make the Batter: In a bowl, mix the flour, cornflour, and a pinch of salt. Add the egg yolk and ice-cold sparkling water. Stir lightly with chopsticks or a fork—lumps are okay! Don't overmix.
- Heat the Oil: Heat vegetable oil in a deep pan to 170–180°C (340–355°F).
- Fry: Dip the courgettes in the batter and fry in batches for 2–3 minutes, until golden and crisp. Drain on paper towels.
Tzatziki Sauce
- Mix grated cucumber, garlic, yoghurt, olive oil, vinegar or lemon juice, and herbs in a bowl.
- Season with salt and pepper to taste.
- Chill for 15–30 minutes before serving for best flavor.
- Serve: Arrange the hot tempura courgette with a side of cool tzatziki for dipping. Perfect as a starter or side dish!
