Tempura Fondue

Fondue party part 2.5!

If you want to add even more variety and excitement to your fondue party, offer a tempura option for all those scrumptious seafood and veggies.

The tempura batter is easy to make and you can set up a fry station in another electric fondue pot or in a mini deep fryer like we did. The long skewers still protect the kids’ hands and it’s easy to check if the food is done by lifting it and checking the golden color.

Top favorites in tempura include asparagus, mushrooms, cod, and lobster. The lobster in tempura is ridiculously yummy.

Tempura Fondue

Recipe by meltedkc adapted from bestfondue.com
Servings

8

servings
Prep time

15

minutes
Cooking time

5

minutes

Ingredients

  • 1/2 cup unbleached all purpose flour

  • 1/2 cup cornstarch

  • 1 tsp granulated sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 egg, beaten

  • 2/3 cup water

  • peanut oil for frying * see notes

Directions

  • Heat your oil to 325-350 degrees.
  • Sift your dry ingredients together in a bowl.
  • Mix the water with the beaten egg. Add to the flour mixture and stir gently until moistened by still lumpy.
  • Dip your desired foods into the tempura batter then set into the hot oil. It may pop a little, so remind little ones especially to hold their sticks at the end and to keep their faces away.
  • Lift the food to check color. Once it’s golden brown, you can let it cool for a minute before enjoying. If you’d like to get rid of extra oil, place the food on a plate lined with paper towels. We found that this step wasn’t really necessary if using peanut/avocado oil.
  • Enjoy with your favorite dips!

Notes

  • *Peanut oil is recommended for this recipe. I used a combination of peanut oil and avocado oil and prefer that blend. For our little Fry Daddy, I usually use 3 cups of oil. Try to keep whatever frying vessel filled only half way to avoid any burns or extra splashing.
  • The leftover oil can be saved and reused. I recommend skimming off any browned bits that float to the top and preserving the oil in a cool place.
  • Do not pour oil down your sink! If you prefer to throw out the oil, you can put it back in it’s original container, or pour it into a secure bag before throwing the oil in the trash.
  • **The tempura batter will stay good in the fridge for 24 hours if you have left overs and want to fry up another meal.

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