Fruit tempura, a hot dessert

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By Ángela

As many of you know, tempura is a batter to batter originally from Japanese cuisine. It is usually used to fry vegetables or seafood, although in Recetín We have already experimented with tempura in a sweet version with the icecream. Here's another dessert made with this crisp, fluffy dough. Give these battered fruits your personal touch by adding sauces, cream or ice cream.

fruit tempura

Print recipe

This fruit Tempura dessert is delicious, you have to try it

fruit tempura
  • Ángela
  • Kitchen: cuisine
  • Recipe type: dessert
  • Rations: 4
  • Total time:

Ingredients

  • Assorted fruits (pineapple, apple, pear, strawberries ...)
  • mild flavor olive oil

Tempura batter proportions:

  • 100 ml. of very cold water
  • 5 gr. Fresh Yeast
  • 70 gr. wheat flour
  • 3 gr. of salt
  • 1 gr. or a pinch of sugar

Preparation

  1. Hours before making the dessert itself, we make the tempura batter. To do this, we dissolve the yeast in the water in a bowl, which must be very cold. Then, we add the wheat flour, salt and sugar, stirring continuously until we achieve a homogeneous paste.

  2. We cover the bowl with transparent paper and let the pasta rest out of the fridge for about three hours.

  3. A little time before the end of the resting process of the tempura dough, we prepare the fruits. We must take into account that certain fruits oxidize in contact with the air and that, once coated in the batter, they must be fried immediately. Therefore, we peel, seed and cut the fruits as appropriate.

  4. We dip the pieces of fruit in the dough and put them in a pan with plenty of very hot and clean oil.

  5. Fry on all sides and remove the fruits when the batter is slightly golden.

  6. Place the fruit on absorbent paper to completely remove any trace of fat and serve hot.

Image: Restaurantesquito


Discover other recipes of: Menus for children, Desserts for Children

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