Fried Zucchini Fingers with Tamarind Dipping Sauce
Description
Discover a delightful way to enjoy the bountiful harvest of zucchini with this recipe for Fried Zucchini Fingers, perfectly paired with a tangy Tamarind Dipping Sauce. Inspired by a recipe from Saveur (April/May 2003), this dish combines the crispy goodness of deep-fried zucchini with the unique flavor of tamarind, making it an ultimate treat for any occasion. While I haven’t made this yet, it’s on my must-try list for the next zucchini season!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tamarind pulp | 1 |
| Fresh cilantro | 2 |
| Garlic | 4 cloves |
| Sugar | 1 ½ tablespoons |
| Fish sauce | ½ tablespoon |
| Baking powder | 1 ⅓ teaspoons |
| Salt | ½ teaspoon |
| Zucchini | 1 large |
| Vegetable oil (for frying) | 2 inches depth |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 309.9 |
| Total Fat | 1.4 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 1331.6 mg |
| Total Carbohydrates | 67.9 g |
| Dietary Fiber | 4 g |
| Sugars | 5.9 g |
| Protein | 6.9 g |
Instructions
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Prepare the Tamarind Dipping Sauce: Begin by placing the tamarind pulp into a small bowl and adding 2/3 cup of warm water. Allow it to sit for about 5 minutes before pressing the mixture through a fine sieve into a medium bowl, using the back of a spoon to extract as much liquid as possible. Discard any solids left behind.
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Enhance the Sauce: With a mortar and pestle, crush the chiles and mix them into the tamarind liquid. Next, incorporate the freshly chopped cilantro, minced garlic, sugar, fish sauce, and salt, stirring until the sugar completely dissolves. Transfer the sauce to a serving bowl and set aside.
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Prepare the Batter: In a large bowl, whisk together the flours, baking powder, and salt. Gradually add 1 cup of water while whisking until the batter is smooth. Allow the batter to stand for 30 minutes to develop its texture.
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Fry the Zucchini: In a wok or large skillet, pour in vegetable oil to a depth of 2 inches and heat over medium heat until the temperature reaches 325°F (163°C) on a candy thermometer. While the oil is heating, wash and slice the zucchini into fingers.
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Coat and Fry: Dip one-third of the zucchini fingers into the batter, ensuring each piece is well-coated. Carefully transfer the battered zucchini to the hot oil, frying them one at a time, and stirring gently with a slotted spoon until they are golden and crisp, approximately 12-15 minutes. Once done, use a slotted spoon to transfer them to paper towels to drain any excess oil.
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Repeat and Serve: Continue the battering and frying process with the remaining zucchini fingers. Make sure to drain them well on paper towels. Serve the crispy zucchini fingers hot, accompanied by the tangy tamarind dipping sauce for a delightful flavor combination.
This recipe not only highlights the versatility of zucchini but also introduces the vibrant taste of tamarind, making it a fantastic addition to any appetizer spread or snack time. Enjoy!
