Tempura pickles! Need we say more?!
So tasty, and possibly the ultimate snack to have with a cold beer.
Ingredients (makes a plateful)
- Jar of pickles (roughly 670g)
- 1 packet of Fogdog Gluten Free Tasty Tempura Batter
- Sidecar Smokey Habanero Mayo
- 1 litre oil for frying
- Thai basil or coriander to garnish
Method
- Ideally, use a wok with a draining tray when frying tempura. Fill your wok or pan with enough oil (approx.1L) to float the ingredients. Heat the oil to a high temperature.
- Place ice cubes into a small jug of water and let stand for a while. Mix 1 cup of Tasty Tempura Batter with 3/4 cup of iced water, or until you have the consistency of runny cream. It should fall completely off your whisk.
- Cut your pickles in half (lengthways) and drop into the batter.
- Ensure the oil is very hot by dropping in small amounts of batter, which should start frying instantly.
- Carefully lower your batter coated pickled into the oil, being sure not to overcrowd the pan.
- These will cook very quickly (approx. 1 min). When the batter turns pale golden it is ready.
- Let the oil drain from the cooked tempura pickles before serving.
- Garnish with herbs and serve with the Sidecar spicy mayo for dipping.
