Servings
Prep time
Cook time
Recipe
Ingredients
- 1 large egg yolk
- 1 cup ice-cold soda water
- 2 cups tapioca flour
- ½ tsp sea salt
- Extra-virgin coconut oil
- 3 small zucchini, quartered lengthways
- Asian Dipping Sauce
- 2 tbsp rice-malt syrup
- 2 tbsp wheat-free tamari
- 2 tbsp lime juice
- 1 tsp chilli flakes
Method
- To make the dipping sauce, combine all the ingredients in a small saucepan over medium–high heat and bring to the boil.
- Cook, stirring constantly, for 5 mins or until the sauce is reduced by half. Pour into a small bowl and set aside.
- In a medium bowl, whisk the egg yolk and soda water, then slowly whisk in the tapioca flour and salt to make a thin batter.
- In a saucepan over medium–high heat, melt the coconut oil. When the oil is hot and working in batches, dip the zucchini into the batter, then fry until crisp.
- Place batches on a paper towel to drain off any excess oil.
- Serve with the dipping sauce.
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