Brandy’s Awesome Tempura

Deep Frying anything is pretty rare around here. When we do it, we want it to be all sorts of wonderful. The secret to this is keeping the batter cold. We mix it, and stuff it in the refrigerator. We also have it on ice while using it.
Pretty much anything we fry gets dredged in flour before going into the batter

Ingredients

• 2/3 Cup of Flour

• 2/3 Cup of Cornstarch

• 2t Baking Powder

• 1 t Baking Soda

• 1 t B&G

• 1 Can Cup Limoncello Soda (or beer)

• Ice Cubes if needed

• What you are going to cook

• Garlic Olive oil, beef tallow, or oil to fry in

Preparation

In a medium bowl, whisk in the flour, cornstarch, backing powder, baking soda and salt.  Add the Club Soda and whisk until the batter is smooth and the consistency of heavy cream.  If the batter gets thicker as it sits, add an ice cube.  Stir the cube around in the bowl – do not wait for it to melt.

Cut firm veggies, carrots, potatoes, celery root and pumpkin into ½ inch thick slices. Cut softer veggies into ¼ inch slices.  Cut fruit into ½ inch slices.  Pat all dry before dipping in batter

Heat Oil to 350 degrees

Working in small batches, drop in a few slices, stir gently to coat.  Using chopsticks or fork, lift the food from the batter, allow it to drip back into the bowl.  Add a few pieces to the oil, not crowding.  Crowding will cause the temperature of the oil to drop.  Fruits and Veggies will take 1 to 1.5 minutes.  Season after placing in holding pan.