🧂 Ingredients:
- 2 Zucchini’s
- 1 heaped tsp ground pepperberry
- 1 heaped tsp saltbush powder
- 1/2 tsp lemon myrtle
- Pinch of salt
- Tempura prawn batter
- Soda water
🥄 Method:
- Julienne zucchini into 5cm long battens and about 5mm thick, put in a bowl and sprinkle pepperberry, saltbush & lemon myrtle over zucchini mix well making sure all battens are seasoned well. Allow to marinate for about 60 mins.
- Next, sprinkle tempura mixture (50/50 cornflour & plain flour and 1/2 tsp baking soda or packet mix works well) cover all battens. With a bottle of cold soda water sprinkle about 1 dessert spoon at a time onto zucchini until each batten appears to be covered in a viscous coating.
- Heat oil in a skillet, temp should be med/hot, using a tbsp put a scoop into the hot oil making sure it sizzle’s. After ~4 mins, turn over and repeat! Drain on paper towel before serving!!
- Serve with grilled Halloumi, a green salad on the side & Mayo. I flavoured the Mayo (about 2 tbsp’s) with garlic powder, onion power, Davidson plum powder, a small splash of red wine vinegar and some honey to balance the flavour!
This is really good for a light meal full of flavour, Enjoy. 😊☆
