Monday, January 7, 2013
Oreo Tempura: National Tempura Day
This recipe is from Sarah Lasry of Kosher Street. Although I posted this recipe a few years ago, I still haven't made this, but looking at the ingredients, seems like a light-ish tempura batter, and the photo is divine! Oreo tempura, how can you go wrong?
1 package chocolate Oreos (or other sandwich cookies)
1½ cups flour
3 tablespoons sugar
2 teaspoons baking powder
1½ teaspoons kosher salt
½ cup sour cream
¾ cup plus 1 tablespoon milk
2 extra large eggs
1 teaspoon vanilla extract
vegetable oil, for frying
vanilla ice cream
chopped almonds or walnuts
1. In medium bowl, sift together flour, sugar baking powder and salt. Whisk together sour cream, milk, eggs and vanilla. Add wet ingredients to dry ones, mixing only enough to combine.
2. Heat oil in pot, bring to boil.
3. Using tongs, dip the cookie in batter. Get a thick coat of batter all over cookie, With tongs, dip the battered cookie into boiling oil and release. The cookie will float to top and start to fry. After two minutes, flip over cookie for additional two minutes. Cookie is ready when outside is puffed and golden. Remove from oil and pat dry on paper towel.
4. Serve immediately with a scoop of ice cream, drizzle chocolate sauce and garnish with nuts of your choice.
Photo: Originally from Tastebuds Cafe & Flower Shop