Once again, summer has flown by, and here we are in the middle of September wondering where the time has gone. But as long as the warm air lingers, let’s hold on to summer as best we can. What better way to celebrate late-summer produce than with a recipe inspired by the flavors of Mount Kilimanjaro? This zucchini tempura with aioli dipping sauce makes for a delightful appetizer or a perfect side dish for your favorite grilled meals. While it pairs beautifully with the views of Uhuru Peak, your backyard or living room will serve as a fine backdrop too! Serves 4

Sliced Zucchini Tempura with Aioli

Ingredients

Zucchini Tempura
  • 1 cup flour (wheat flour works well, but any variety will do)
  • 1 whole egg
  • 2 medium zucchinis
  • 1/4 cup warm water
  • 1/3 cup vegetable oil for frying
Aioli
  • 4 tbsp mayonnaise
  • 3 garlic cloves, grated
  • Fresh herbs to taste

Instructions

  1. In a large bowl, combine the flour, egg, and a pinch of salt. Slowly stir while adding warm water. Continue stirring until the batter is smooth and soft—not too thick or too runny. If needed, add extra water by the tablespoon. Let the batter rest for 15–20 minutes.
  2. Slice the zucchini into rounds and season them with salt and pepper. Dip and fully coat each slice in the prepared batter.
  3. Heat the vegetable oil in a medium pan over medium heat.
  4. Fry the zucchini slices in batches (4–6 at a time, depending on your pan size) until they are golden brown and crispy.
For the Aioli:
  • In a bowl, mix the mayonnaise and grated garlic until smooth. Add fresh herbs to taste.
Serve the crispy zucchini tempura with the garlic aioli as a dip or a spread. Whether you’re dreaming of Kilimanjaro’s glacial peaks or simply enjoying a cozy evening at home, this recipe brings a little taste of adventure to your table. Ready to experience Tanzania like never before? Book your safari with I Artist Adventure today!