Best 4 Deep Fried Tempura Flakes Fires Recipes

EASY TEMPURA BATTER RECIPE

Steps:

• Gather the ingredients.
• In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
• In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
• Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
• Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks . Be careful not to overmix the batter; it should be a little lumpy.

TEMPURA FRIED ICE CREAM RECIPE BY TASTY

Steps:

• Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
• Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
• Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
• Wrap frozen ice cream ball in pound cake so it's fully enclosed. Freeze for at least an hour, or until firm.
• Make tempura batter by mixing flour, egg, and water a little at a time.
• Heat oil to 400˚F (200˚C).
• Coat the wrapped ice cream in tempura batter.
• Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don't cook for too long or else the ice cream will melt.
• Remove excess oil by patting with a paper towel.
• Serve immediately with your toppings of choice.
• Nutrition Calories: 1322 Fat: 101 grams Carbs: 95 grams Fiber: 3 grams Sugars: 52 grams Protein: 10 grams
• Enjoy!

DEEP FRIED CANDY BARS

Steps:

• Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
• Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
• Dip the candy bars in the batter to coat.
• Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.

TEMPURA FRIED OKRA

Steps:

• Heat the oil in a Dutch oven or deep fryer to 375 degrees F.
• Wash the okra, drain thoroughly and pat dry. Cut off the ends of the okra, and then cut the okra crosswise into 1/2-inch rounds.
• In a medium bowl, combine the flours, baking powder, 1 teaspoon salt, baking soda, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper. In a small bowl, combine the remaining 1/2 teaspoon salt, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper and set aside.
• Place the cornstarch in a small bowl.
• When the oil is hot, add the hot sauce and ice water to the spiced flour. Gently mix; there will be some small lumps.
• Skewer the okra pieces through the middle of the flesh, leaving enough room between each piece of okra so they can fry individually. Repeat with remaining okra. Dredge the skewers through the cornstarch. Place into the tempura batter and then immediately and carefully into the hot oil.
• Fry the okra in batches until browned, 4 to 6 minutes for each batch. Drain on paper towels, sprinkle with the reserved salt and spice mixture and serve immediately with Spicy Ranch Dressing.
• Mince the garlic and then add 1/2 teaspoon kosher salt and mash with the edge of the knife until a paste is formed.
• Add this to a blender with the remaining ingredients. Puree and taste to adjust seasoning.
• Remove and place in a small bowl and refrigerate for 1 hour.