Tempura
Mom found this recipe for our New Year's fondue and it turned out great!
Ingredients
Batter:
- 2 egg whites
- 1 cup flour
- About 2/3 cup cold sparkling water
Mix-ins:
- Shrimp
- Broccoli, cut into florets
- Pearl onions
- Onions, sliced into rounds and skewered
- Sweet potatoes, sliced into 1/4” rounds
- Bell peppers, quartered
For frying:
- 1 quart vegetable or avocado oil
Equipment
- Temperature probe
- Spider skimmer
Directions
- Prep all the veggies and set up a station near the stove.
- Heat the oil in a wide and shallow saucepan to around 350°F. You want roughly 3” depth of oil, but the sides of the pan should be high enough to contain splatters. Wider is better than taller.
- Just before you want to use it, make the batter: Whip the egg whites until frothy, but not fully whipped (you’re not making meringue). Whisk in the flour - it will get dry and goopy and all caught up in your whisk. Whisk in the sparkling water (you may need a butter knife to scrape the dry batter out of your whisk). Whisk until mostly smooth but a few lumps still remain. The batter should be thick enough to coat the mix-ins.
- Working in small batches, dip the mix-ins in the batter, shake off the excess, then fry in the oil until golden brown. Don’t overcrowd the pot or items will stick to each other. Monitor the oil temperature to keep it from getting too hot or too cool.
- Drain the fried items on a paper towel-lined plate.
- Serve with dipping sauces of your choice!