Fried Zucchini Fingers With Tamarind Dipping Sauce

"I came across this recipe while looking for things to make with Tamarind (available in Asian markets) and zucchini. I haven't made this recipe yet but i am planning on making it when zucchini is abundant. Prep time incudes standing time (30 minutes). Recipe source: Saveur (April/May 2003)"
 
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Ready In:
1hr 30mins
Ingredients:
12
Serves:
4-6
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ingredients

  • 1 inch tamarind pulp
  • 2 dried red chilies
  • 4 sprigs cilantro, trimmed and chopped
  • 1 clove garlic, chopped
  • 1 12 teaspoons sugar
  • 12 teaspoon fish sauce
  • 1 13 cups rice flour
  • 12 cup glutinous rice flour
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • peanut oil (for frying)
  • 1 12 lbs zucchini, trimmed,peeled,seeded and cut into 3 x 1/4 inch sticks (fingers)
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directions

  • To make dipping sauce: place tamarind into a small bowl and add 2/3 cup warm water. Set aside for 5 minutes and press through a fine sieve into a medium bowl, pressing with the back of a spoon. Discard solids.
  • Crush chiles with a motar and pestle and add to the disolved tamarind.
  • Stir in the cilantro, garlic, sugar, fish sauce and salt, stirring until sugar dissovles. Transfer to serving bowl and set aside.
  • Whisk flours, baking powder and salt together in a large bowl.
  • Gradually add 1 cup water, whisking until batter is smooth. Let stand for 30 minutes.
  • Pour oil in a wok or large skillet to a depth of 2 inches and heat over medium heat until temperature reaches 325-degrees F on a candy therometer.
  • Put in 1/3 of the zucchini into the batter and coat well.
  • Transfer battered zucchini, one at a time, to wok with hot oil and fry, stirring with a slotted spoon, until golden and crisp (12-15 minutes). Transfer with slotted spoon to paper towels to drain.
  • Repeat battering and frying with remaining zucchini fingers.
  • Drain well on paper towels and serve hot with dipping sauce.

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Reviews

  1. This made a yummy dipping sauce that I really enjoyed. I did make a few changes though! The grocery store that sold tamarind quit selling it, so I substituted teriyaki sauce. I used about 1/3 cup sauce. I also used regular white flour with no problem. Thanks Ellie, this has been in my cookbook for awhile and I'm glad I picked it for Zaar tag!
     
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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