Brand : Sonstige
Country : Thailand
Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried.
Tempura flour contains cornflour, baking powder, and sometimes other flours besides soft-wheat flour. This product is made specifically for tempura, so for best results, use this instead of plain flour for tempura recipes.
If you can't get hold of tempura flour, you can make your own version by replacing the flour quantity in your recipe with 2/3 of the quantity in self raising flour and 1/3 of cornflour.
Cheese Croquets Fried in Tempura Batter
Makes 20 croquets
For the tempura batter
1 1/2cup unbleached all-purpose flour
1/2 cup cornstarch
2 large egg yolks
1cup seltzer water
For the Cheese Croquets
6ounces white Cheddar cheese, shredded
6ounces Fontina cheese, shredded
3 large egg whites plus 1yolk
1/2teaspoon Herbes De Provence
1/2 teaspoon freshly ground black pepper
1/4teaspoon cayenne pepper
1/2 teaspoon garlic powder
1tablespoon lemon zest
2tablespoons flour for dredging the croquettes
vegetable or canola oil for frying
1. In a medium bowl beat egg whites with a large pinch of salt and 1/2 teaspoon lemon juice with a hand mixer until stiff picks form.
2. In a large mixing bowl combine the cheese and 1egg yolk. Add Herbes De Provence, black and cayenne peppers, garlic powder and lemon zest, mix well. Fold in the egg whites.
3. Scoop the cheese mixture with a tablespoon, then lightly dredge in flour and form the mixture into balls with your hands. Lay them out on a tray and transfer to the freezer for about 1 hour to chill and harden. Adjust oven rack to upper-middle position and heat oven to 200 degrees.
4. To make the tempura batter: Whisk flour and cornstarch together in large bowl. Whisk egg yolks and vodka together in second bowl. Whisk seltzer water into egg mixture.
5. Heat about 3 inches oil in a deep heavy-bottomed pot over medium-high heat until a deep-fry thermometer reads 375 degrees.
6. Right before you're ready to fry, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is fine if small lumps remain).
7. Submerge 4 cheese Croquets in batter (keep the remaining in the freezer). With small tongs, remove balls from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil.
8. Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and sprinkle with salt.
9. When all of the Croquets are fried and paper towels absorb excess oil, place them on a rimmed baking sheet and place in oven until ready to serve.
10. To use leftover batter make vegetable fritters: Dip a few of vegetable sticks or slices in the batter and fry 2 to 3 minutes, following the same instructions for the Croquets. Make your favorite dipping sauce for the vegetables, and enjoy!