Baby-Zucchini Tempura with Garlic Aioli

This is my second attempt with the tempura batter (see previous Tempura blog). I was given some beautiful baby zucchinis that I thought would be yummy deep-fried coated in a light batter, and the tempura batter turned out great this time! (Note to self: read recipe closely and measure, DuH!) I am very pleased with the outcome.... Yay!

Baby-Zucchini Tempura with Garlic Aioli Recipe

handful baby zucchinis (or just zucchinis sliced 3 mm thick), coated lightly with plain flour
1/2 cup iced water
1/2 cup plus 1 tbsp plain flour
1 tbsp potato flour
1/2 tsp salt
1/2 tsp baking powder

Oil for deep frying

Sieve both flours, salt and baking powder together. Pour water into a bowl. Add the sieved ingredients to the water and just give a few light strokes with a pair of chopsticks to loosely combine. There should be flour around the edges and the batter should be lumpy.
Dip your ingredients with the batter and deep fry in hot oil until golden. Seve with garlic aioli
 
Garlic aioli Recipe
 
3 tbsp mayonaise
1/2 tbsp lemon juice
1/2 clove garlic chopped finely
salt to taste
 
Mix all the above in a bowl. Serve with zucchini fritters.