Oreo Tempura: National Tempura Day

January 7 is National Tempura Day. I've had ice cream tempura in a few local restaurants. Don't think I have the skills or inclination to duplicate that. I've had Fried Oreos, but that's not quite the same and Oreo Tempura. This recipe is from Tastebuds Gourmet Cafe and Flower Shop.  I haven't tried making this yet, but looking at the ingredients, seems like a light-ish tempura batter, and the  photo is divine! Oreo tempura, how can you go wrong?

OREO TEMPURA

Ingredients:
1 package chocolate Oreos (or other sandwich cookies) 

Tempura Batter:
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

Optional Garnish:
vanilla ice cream
chocolate sauce
chopped almonds or walnuts

1. In a medium bowl, sift together the flour, sugar baking powder and salt. Whisk together the sour cream, milk, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only enough to combine.
2. Heat oil in pot, bring to boil.
3. Using a pair of tongs, dip the cookie in the batter. Get a thick coat of batter all over the cookie, With your tongs, dip the battered cookie into the boiling oil and release. The cookie will float to the top and will start to fry. After two minutes, flip over cookie for an additional two minutes. The cookie is ready when the 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: Tastebuds (but I think the restaurant/website is now KosherStreet)