This Five-Spice Zucchini Tempura features crispy zucchini slices coated in a flavorful batter, served with a star anise dipping sauce, perfect for celebrating zucchini week.
1: In a pot on medium heat, bring water and star anise to a simmer then whisk in dashi, mirin, rice vinegar, and soy sauce. Cool and transfer into a container and store in the fridge.
2: Preheat fryer to 350°F.
3: In a bowl, whisk together flour, five spice, and salt. Add the yolk, vegetable oil, and club soda until just combined.
4: In another bowl, toss the zucchini in flour and dip them in the tempura batter.
5: Fry in batches, flipping halfway through until golden brown. Place on a paper towel to absorb excess oil and season with salt.
6: Serve the zucchini with the star anise sauce.
