How to make
Prepare a tempura with a beaten into foamy liquid egg white, water and flour with a pinch of salt. The mixture should be thick, but not too thick.
Leave the breading in the refrigerator, in order to keep it very cold, until it comes time to use it.
The zucchini is washed and cut into very thin, almost translucent circles. In order for them to be even, it is best to use a machine or a special cutting device, as the human hand is not that precise.
The oil is heated well over a moderate to high heat, one degree below the maximum.
The icy breading is removed from the refrigerator and if it has thickened, an ice cube is placed in it - it will keep it cold and dilute it at the same time. If you make double the amount, the frying time will be longer, so in this case the bowl is placed in water with ice cubes, so that it doesn't warm up.
Dip the zucchini slices in the tempura and fry them until they aquire a golden color in the heated oil. The breading is slightly crispy and the vegetables remain fresh on the inside.
The finished breaded zucchini are taken out and placed onto kitchen paper to absorb the excess fat. Do not put them piles, so that the breading doesn't soften.
Prepare the sauce by mixing all of the products listed for it. Add the crushed or pressed into a paste garlic, by removing the sprout in the middle, so that it is not too strong and spicy.
The zucchini in a egg white tempura are served still warm with the yogurt sauce.
Enjoy your meal!
