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    You are in: Home / Deep-fried / Fried Zucchini Fingers With Tamarind Dipping Sauce Recipe
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    Fried Zucchini Fingers With Tamarind Dipping Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    ellie_'s Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

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

    Directions:

    1. 1
      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.
    2. 2
      Crush chiles with a motar and pestle and add to the disolved tamarind.
    3. 3
      Stir in the cilantro, garlic, sugar, fish sauce and salt, stirring until sugar dissovles. Transfer to serving bowl and set aside.
    4. 4
      Whisk flours, baking powder and salt together in a large bowl.
    5. 5
      Gradually add 1 cup water, whisking until batter is smooth. Let stand for 30 minutes.
    6. 6
      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.
    7. 7
      Put in 1/3 of the zucchini into the batter and coat well.
    8. 8
      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.
    9. 9
      Repeat battering and frying with remaining zucchini fingers.
    10. 10
      Drain well on paper towels and serve hot with dipping sauce.

    Ratings & Reviews:

    • on November 15, 2004

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fried Zucchini Fingers With Tamarind Dipping Sauce

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 309.8
     
    Calories from Fat 13
    21%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1331.5 mg
    55%
    Total Carbohydrate 67.9 g
    22%
    Dietary Fiber 4.0 g
    16%
    Sugars 5.8 g
    23%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    tamarind pulp

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