Doug Irvine wrote: > Helen L. Gillis wrote: > > Hi All - > De-lurking for a moment to ask for spicy recipes for the NEW TOY. Fry > Daddy. I don't have any good fritter recipes, etc. Any suggestions?? > Sadly, won't have enough time to grow anything from seed. Buying > plants to put in pots this weekend :-) > Thanks in advance - Helen This ain't strictly "fritters" but it's one of my favourite batters for deep-frying. I often use club soda in place of part or all of the water for a lighter batter - you may want to experiment with that. If you make the batter using beer - try to use beer with some bubbles left in it. And stout overwhelms the flavour of the food. Chile powders may be added to any of these batters - reduce the amount of flour by the amount of chile added. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tempura Batter I Categories: Japan, Basics Yield: 1 servings 1 1/2 c All-purposes flour 1 1/2 c Beer Contributed by Wayne Brunotte. The Beer can be active or flat, cold or at room tempurature. Combine flour and beer in a large bowl and blend thouroughly, using a whisk. Cover the bowl and allow the batter to sit at room temperature for 3 hours. MM Format by Dave Drum - 07 September 2000 Uncle Dirty Dave's Kitchen - An ORIENTALFOOD.COM Recipe MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tempura Batter II Categories: Japan, Basics Yield: 1 servings 1 Egg yolk Ice water 1 c Plain flour Contributed by Winnie from Malaysia! In a measuring cup, put egg yolk and water to measure 200 ml. Pour into a small bowl and mix lightly. Add flour and blend only lightly. Important : Use ice cold water and do not 'stir' but combine lightly, flour lumps still floating. Deep-fry a few pieces at a time for a crisp and light tempura. MM Format by Dave Drum - 07 September 2000 Uncle Dirty Dave's Kitchen - An ORIENTALFOOD.COM Recipe MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tempura Batter III Categories: Japan, Basics Yield: 1 servings 1 Egg 2 tb Flour 2 tb Cornstarch 2 tb Water 1 ts Salt 2 ts Vegetable oil 1/4 ts Baking soda 1/4 ts White pepper Contributed by Karla. I have an electric stove and this works for me. Mix all. Soak meat in the batter in fridge for 20 minutes. Fry at 350 degrees F oil until "lightly" brown. remove and then fry again at 375 degrees F until "golden" brown. In addition to tempura, this batter can also be used for any type of deep frying batter. Here is a review from Paul Beke at the Forum, "Karla, Tried your recipie for tempura batter and it is the BEST I have ever tried. It really adheres great and tastes even better. Thanks for the tip". MM Format by Dave Drum - 07 September 2000 Uncle Dirty Dave's Kitchen - An ORIENTALFOOD.COM Recipe MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tempura (Japanese Shrimp and Vegetables in Batter) Categories: Shellfish, Vegetables, Sauces, Mushrooms, Japanese Yield: 6 Servings 1/2 lb Eggplant; small one 18 Canned ginnan (ginkgo nuts) -Drained 1 lb Raw shrimp (16 to 20 per lb. -Shelled and deveined 12 Snow peas, fresh or frozen -And defrosted 6 White mushrooms; cut in half 1 md Sweet potato (about 1/2 lb.) -Peeled and sliced into 1/4 -Inch thick rounds Vegetable oil 1/2 c Flour MMMMM---------------------------BATTER-------------------------------- 1 Egg yolk 2 c Ice-cold water 1/8 ts Baking soda 1 2/3 c Flour MMMMM-----------------------DIPPING SAUCE---------------------------- 1 1/2 c Soba tsuyu or 1/4 cup Ajishio *(makes about 3 cups) The following recipes are called "agemono, " literally, "fried things." Japanese frying techniques are similar to those of the West but because of the close attention paid to the batter with which the food is often coated and to the conditions and temperature of the oil, Japanese fried foods are especially notable for their delicacy. To deep-fry, fill a deep-fat fryer or heavy 10 to 12 inch skillet or casserole to a depth of 3 inches with vegetable oil( or a combination of vegetable and sesame seed oil). Heat the oil until it registers 375 degrees (F) on a deep-fat-frying thermometer. To keep the oil clean during the frying , use a mesh skimmer or metal spatula to remove food particles from the oil as they appear. The "tempura" recipe below by no means encompasses all the ingredients that may be used. In addition to the ones listed below, substitutions or additions might include 1/4 inch thick slices of fish fillets; 1/4 inch wide strips of carrot; blanched, quartered bamboo shoot; blanched string beans; 1/4 inch wide strips of lotus root; skewered sections of scallions; or small asparagus stalks. PREPARE AHEAD: 1. Peel the eggplant, but leave occasional 1/2 inch wide strips of purple skin to add color to the finished dish. Cut the eggplant in half lengthwise, then cut into 1/4 inch thick slices. Wash in cold water, pat thoroughly dry with paper towels, and set aside. 2. Skewer 3 ginkgo nuts on each of 6 toothpicks. 3. Dip the shrimp in the flour, and vigorously shake off the excess. 4. To prepare the batter, combine 1 egg yolk with 2 cups of ice-cold water and 1/8 ts. of baking soda in a large mixing bowl. Sift in the flour and mix well with a wooden spoon. The batter should be somewhat thin and watery and run easily off the spoon. If it is too thick, thin it with drops of cold water. Ideally, the batter should be used shortly after being made, but it may wait if necessary for no longer than 10 minutes. TO COOK: Preheat the oven to 250 degrees (F). Since tempura must be served hot, the most practical way to cook tempura is to divide the ingredients into individual portions, placing them on separate sheets of wax paper so that a complete serving--composed of 3 shrimp, 2 snow peas, 2 mushroom halves, 3 ginkgo nuts, or slice of sweet potato--can be fried at a time and kept warm in the oven while the remaining portions are being fried. Heat the oil as described in the introduction above, until it registers 375 degrees (F) on a deep fat thermometer. Dip one piece of food at a time into the batter, twirling it around to coat it, then drop it into the pan. Fry only 6 or 8 pieces of food at a time. Turn the pieces with chopsticks or tongs after one minute, and fry another minute, or until they are a light gold. Drain on paper towels, arrange a serving of food on an individual plate or in a basket and keep warm in the oven for no longer than 5 minutes. skim the oil, check the temperature of the oil, and fry the remaining portions. TO SERVE: Each serving of tempura should be accompanied by a small dish of one of the tempura dipping sauces. although this recipe will serve 6 as a main course, smaller amounts of tempura are often served as part of a 5-course Japanese dinner or as a first course. Time/Life 'Foods of the World', Recipes: The Cooking of Japan FROM: Earl Cravens Uncle Dirty Dave's Archives MMMMM -- ENJOY!!! Uncle Dirty Dave's Kitchen Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!! ... A good politician is quite as unthinkable as an honest burglar. -- H. L. Mencken