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Tempura Veggies from Scratch -- Homemade Tempura Batter and Sauce
Do you love fried foods, but want to find a healthier alternative? Our Executive Chef Cody Hickman shows you how to make your own tempura batter using rice flour and cold club soda for a flour that produces light and crispy food every time!
If you grew up in Texas -- or anywhere in the South, for that matter -- you know how we love to fry up everything from chicken and steaks to vegetables and Twinkies. Not all of that fried food is particularly healthy, though.
Fortunately, the tempura style of frying food featuring rice flour and cold club soda (or even Topo Chico), gives us a little healthier alternative to the Southern Deep Fried way of doing things, and, since today is National Tempura Day, we figured we'd share a recipe that's sure to become a favorite way of cooking up your favorite veggies out of the garden when summer rolls around.
In today's video, Chef Cody will show you how to make a tempura batter and sauce from scratch and fry up some zucchini or squash.
Here's the exact recipe and directions, so grab your ingredients and follow along with the Chef. We know you're going to love this!
How to Make Tempura Veggies
Tempura Batter
1 Yellow Squash
1 Zucchini
1 1/4 Cups Rice Flour
1 1/2 Cups Club Soda
1 Egg Yolk
16 oz Safflower Oil
1/2 Tsp Kosher Salt
Directions:
In large-size bowl whisk together egg yolk, kosher salt, and cold club soda.Gently fold in rice flour.
Pour oil into high-sided skillet. Ideally, you want your oil to be about 1.5 inches deep in your skillet.
Dip vegetables in batter and fry in batches for 1 to 5 minutes until tender and crisp.
NOTE: The cooking time will depend on the size and thickness of your veggies. Thinner vegetables will cook MUCH more quickly, so keep an eye on them.
Remove from oil and drain on paper towels. Sprinkle with salt and enjoy!
Tempura Sauce
3 Tbsp Soy Sauce
2 Tbsp Lemon Juice
3 Tbsp Dry Sherry
1 Tbsp Sugar
Combine ingredients in a mixing bowl and whisk until sugar is completely dissolve.
Pour into dipping bowl and enjoy!
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Brittle candies have been around for years and enjoyed by cultures all over the world. Here in the US, the most common variety is peanut brittle, but it's also commonly made with pecans and almonds in place of the peanuts. In the Middle East, pistachios are the nut of choice, and in parts of Asia, sesame seeds are used. Today, Chef Cody is cooking up a classic peanut brittle recipe that you're going to love. So grab the ingredients, hit play on the video, and we'll see you in the kitchen! Peanut Brittle Recipe Ingredients Unsalted butter -- enough to grease baking pan 2 cups sugar 1/2 cup water pinch of salt 1 1/2 cups salted peanuts (Approx 7 oz) Vegetable oil to dip spatula in for spreading Directions Butter a rimmed baking sheet and set aside. Stir together sugar, water, and salt in medium saucepan. Cook over high heat (without stirring) for about 3 minutes, until sugar begins to melt and turn golden in color. Continue to cook for about 10 minutes, stirring occasionally, until sugar has completely melted and mixture turns golden Amber. Remove pan from heat and stir in peanuts. Immediately pour onto buttered baking sheet. Using an oiled metal spatula, quickly spread mixture to 1/2 inch thickness. Let cool completely (about 15 minutes). Break into pieces, and enjoy! Store in airtight container for up to 2 weeks.
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