Zucchini Tempura Rolls

Our summer kids camp program is just about to start and we would like to share with you one of the fun new recipe that kids will be making this summer. Try it for yourself and get the kids involved for this family fun cooking activity! Happy summer!

Making the zucchini Tempura rolls

4 slices        zucchini
2 tbsp          Sundried tomato pesto
1 tsp            chopped basil or parsley
1 tbsp          grated cheese
4                 toothpicks
½ cup          tempura batter (see recipe down below)
4 tbsp          Dipping sauce: (mix together 230 gr mayo – 1 tbsp hot sauce – 2 tbsp ketchup – 1 tbsp lemon juice - ½ tsp salt)

1.     Slice zucchini with a wide peeler or a Mandoline and place the slices on your work surface.
2.     Using a small spoon, spread a little sundried tomato pesto on each slice.
3.     Sprinkle with chopped basil or parsley and roll. Secure with a toothpick.
4.     In the meantime, heat up oil for frying between 340-350°F
5.     Dip each zucchini roll (one at a time) in tempura batter and carefully place them into the hot oil.
Do not overfill.
6.     Using a fork or a small slotted spoon, move the tempura rolls around for uniform color, and allow to fry
for 45 seconds to 1 minute or until nicely brown.
7.     Remove and place on a paper towel to remove excess oil. Give them a little shake and sprinkle with a little fine sea salt.
8.     Transfer to a serving place and serve with dipping sauce.

Tempura Batter

120 gr                      rice flour, chilled
40 gr A.P flour
120gr                      cornstarch, chilled
½ tsp                       salt, chilled
¼ tsp                       baking soda, chilled
½                               egg
240ml                     sparkling water or club soda, chilled

Method: Combine all the (cold) dry ingredient and slowly add the sparkling water and mix to a smooth paste.