Zucchini Karaage

Marinated in a savory soy-based sauce and lightly fried after being coated in potato starch, this zucchini dish comes out crispy on the outside and tender on the inside — just like chicken karaage!

This is one of my family’s favorite zucchini recipes. It’s so delicious, you won’t be able to stop at just one!

Ingredients

• 1 zucchini(about 270g/9.52oz)

• 1 tbsp soy sauce

• 1/2 tsp mirin

• 1/8 tsp garlic paste

• 1/4 cup potato starch

• a pinch of salt

• black pepper

• Neutral oil for frying

Instruction

1. Clean 1 zucchini thoroughly. Trim the top, cut it in half, then slice each half lengthwise into 8 sticks (16 sticks total).Pat them dry to remove excess moisture.

2. Poke the zucchini sticks with a fork — this helps them absorb the sauce better.

3. Sprinkle with a pinch of salt and black pepper.

4. In a small bowl, mix 1 tbsp soy sauce, 1/2 tsp mirin, and 1/8 tsp garlic paste.

5. Place the sauce and zucchini sticks in a zip-top bag. Seal the bag and gently massage to coat the zucchini evenly.

6. Let it sit for at least 30 minutes.

7. Preheat about 1/2 inch (1 cm) of oil in a pan to 170°C (338°F).

8. In a shallow dish, prepare about 1/4 cup potato starch. Dredge the zucchini sticks in the starch and shake off any excess.

9. Once the oil is hot, gently add the zucchini. Cook for about 2½–3 minutes per side, until golden brown and crispy. Don’t overcrowd the pan.

10. Once the zucchini is nicely browned, transfer it to a wire rack or paper towel–lined plate.

11. Cook the remaining zucchini in batches, cleaning out the oil between each batch if needed.

12. I like to let them cool for about 5 minutes before serving — the texture and flavor are even better!

    Enjoy!