Twyla Sorrells's Recipe

Tempura Apples

Category: Fruits

6 - 8 medium apples
Tempura Batter (see below)
Oil for frying

First mix the tempura batter to coat the apples. Set aside. Prepare the pan for frying and preheat the oil. You must have the oil hot enough or you'll have one big mess! If the oil gets too hot before you're ready, just slide it off the burner temporarily and return it a few minutes before dropping in the apples. While the oil is heating, peel, core, and slice the apples into relatively large, uniform pieces. Dip the apple pieces into the tempura batter and then quickly place in the hot oil, taking care to not overcrowd. They need room to dance around a bit. Fry for about 2 - 3 minutes, then drain on towels. Don't worry about keeping warm while the next batch fries. While you want these to be served warm, you also want to keep that wonderful freshly cooked texture the Asians are famous for. It's better they be a little cool than stale from being kept warm in an oven. Serve warm with dipping sauces.

Japanese Tempura Batter

1 egg
1 cup ice water
1 cup all purpose flour, sifted

Beat the egg in a bowl. Add ice water. (It needs to be very, very cold!) Add flour and mix lightly. Be careful not to overmix. Use for coating just about anything and deep fry in hot vegetable oil. (Actually peanut oil works best because it stands up to the high cooking temperature, but I avoid it due to allergies in the family and our circle of friends.)

Note: If you don't have a deep fryer, a large saucepan with the oil filled to slightly less than half-filled works great. Just remember to not get the oil too deep or it can overflow and start a fire!