Zucchini Tempura

INGREDIENTS:

2 medium zucchinis
1 teaspoon curry powder
(divided in half)
1 egg
1 cup flour
1 cup water
3 to 4 garlic cloves
1/2 teaspoon salt (or to taste)
1 cup vegetable oil for deep
frying


DIRECTIONS:

Cut zucchini stem end off and
discard.




Slice zucchini into thin slices.





































Put sliced zucchinis into bowl.
Sprinkle with salt.

















Sprinkle with 1/2 teaspoon curry
powder. Mix zucchinis with spoon
to coat with salt and curry evenly.

















Squeeze garlic cloves through
garlic press. CLICK HERE for
instructions.

















Put flour into medium bowl. Add
egg.

















Add salt.



















Add water. Mix well with wire
whisk until smooth.

















Add pressed garlic.


















Add the remaining 1/2 teaspoon
curry powder. Mix well.


















Pour oil into large skillet. Heat
over medium heat 1 minute.

















With fork, dip one zucchini slice
at a time to coat it with batter all
over.

















Put several zucchini slices into
preheated oil in skillet. Do not
overcrowd skillet. Cook for 1 to 2
minutes or until bottoms become
slightly golden. Flip over with
tongs or heat-resistant spatula.
Cook on another side for 1 to 2
minutes or until slightly golden.
Place paper towel in large plate.
Transfer cooked zucchini onto
paper towel to drain excess oil.