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 as Oreo Tempura.
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?
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 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
No comments:
Post a Comment