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Cherry Tomato Tempura

Ingredients (serves 4)

• 20 cherry tomatoes
• 200 g. (7 oz. or 7/8 cup) flour (all-purpose flour or formulated tempura flour)
• 160 cc. (5.5 oz. or a bit over ½ cup) water
• 1 tsp. salt
• Oil (canola oil, olive oil, safflower oil, or other oil) for deep frying

Instructions

1. Hull the tomatoes, then use a toothpick to pierce the skin in 2 or 3 places.
2. Prepare the batter by adding water to the flour and mixing. Add salt.
3. Dip the tomatoes in the batter, then deep fry at 170º C (338º F) to 180º C (356º F) for about 30 seconds.
4. Place on a few layers of paper towel to soak up any excess oil.

Recipe (PDF 126KB)