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TEMPURA
¾ cup flour
½ cup flat beer
½ teaspoon salt
2 ¾ cups vegetable oil
½ teaspoon pepper
Combine flour, salt and pepper in a mixing bowl. Add 1 tablespoon oil, egg yolk and
beer; stir until smooth. Beat egg white until stiff peaks form; gently fold into batter.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
190°C and heat until light goes out. For serving, spear a piece of meat or vegetable,
dip into batter and gently place in hot oil. Cook until golden brown and crispy (about
3 to 4 minutes).
Serve with soy sauce, sweet and sour sauce or hot mustard.
Suggested Tempura Foods
• Cooked Chicken, Cubed
• Scallops
• Shrimp, Shelled and Deveined
• Carrots, Sliced
• zucchini or yellow Squash, Sliced
FRIED CHEESE
¾ cup flour
1 cup fine, dry Italian bread crumbs
4 eggs, well beaten
Thirty minutes before serving, combine flour and bread crumbs in a bowl. Dip cheese
cubes in egg. Roll cubes in flour/crumb mixture. Dip in egg again and reroll in flour
mixture. Place on a tray, cover with wax paper and place in refrigerator to chill.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
190°C and heat until light goes out.
For serving, spear a cube of cheese and gently place in oil. Cook until golden brown.
Serve with spaghetti or picante sauce.
Bite-size meat or vegetables
1 tablespoon vegetable oil (see
box below)
1 egg, separated
• mushrooms
• Cauliflower or
Broccoli Flowerettes
• Cocktail Onions
• Lobster, Shelled
1 pound (½ Kg) mozzarella cheese,
cut into 1-inch cubes
2 ¾ cups vegetable oil
E N G L I S H- 9
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