Herb Tempura
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
In a medium bowl, whisk together flour, cornstarch, and baking powder
2
Stir in 2 1/2 cups ice water, being careful not to over mix
3
Don't worry if batter is lumpy; it should be the consistency of heavy cream
4
If it's too thick, add more water, 1 tablespoon at a time
5
Heat oven to 175 degrees F
6
Heat oil in a 3-quart saucepan to 375 degrees F
7
Hold 1 herb or flower by the stem and dip it into batter
8
Lift it out and hold it for a moment over bowl to let excess drip off, then drop it in oil
9
Fry only as many herbs at a time as comfortably fit in the pan without touching
10
Adjust heat as needed to keep temperature at 375 degrees F during entire process
11
Fry herbs until lightly browned on bottom, 30 to 60 seconds, then flip them with a wire skimmer and brown the other side
12
Drain on paper towels
13
Keep warm in oven
14
Repeat with remaining herbs and batter
15
When all the herbs are fried, sprinkle with salt
16
Transfer to a serving platter lined with paper or leaves
17
Serve immediately