Crispy Half-Moon Zucchini Fritters
Deliciously Crispy Zucchini Pancakes with a Cheesy Twist
Experience the delightful crunch of tempura batter paired with the tender sweetness of zucchini! These half-moon zucchini fritters are seasoned with salt and a hint of garlic for extra flavor. Topped with vibrant bell peppers and melty mozzarella cheese, they are a feast for both the eyes and the palate. Perfect as a snack for kids or an appetizer with drinks for adults!
Main Ingredients
- 1/3 medium zucchini (sliced into thick half-moon shapes)
- A small amount of red bell pepper (for color and aroma)
- A good amount of mozzarella cheese (for richness)
Batter and Seasoning
- 1 cup tempura flour
- 2/3 cup water (adjust for desired batter consistency)
- Pinch of salt (for seasoning zucchini)
- 1/2 tsp minced garlic (for the batter)
- 1 cup tempura flour
- 2/3 cup water (adjust for desired batter consistency)
- Pinch of salt (for seasoning zucchini)
- 1/2 tsp minced garlic (for the batter)
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and slice it into thick half-moon shapes, about 0.5cm thick. Lightly sprinkle the sliced zucchini with salt and let it sit for about 5 minutes. This helps draw out excess moisture, making the zucchini firmer and well-seasoned. Finely chop the red bell pepper after removing the seeds. The minced garlic will be added to the batter.
Step 2
In a wide bowl, combine the tempura flour and water. Whisk them together until smooth and lump-free, creating a batter. The consistency should be slightly thick, not too runny or too stiff. Stir in the minced garlic. Gently pat dry the salted zucchini slices with a paper towel to remove excess water. Then, dip each zucchini slice into the tempura batter, ensuring it’s evenly coated on both sides. Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, carefully place the battered zucchini slices into the pan.
Step 3
Arrange the chopped red bell pepper attractively on top of each zucchini slice. Generously sprinkle mozzarella cheese over the bell peppers. Now, reduce the heat to medium-low and cook slowly to prevent burning. Once one side is golden brown and crispy, carefully flip the fritters and cook the other side until it’s also golden brown and crisp. The fritters are ready when the cheese has melted and the zucchini is tender. Enjoy them hot right away for the best taste!
