Camembert tempura

Camembert tempura

From
Izakaya
Serves
2
Photographer
Chris Chen

Ingredients

Quantity Ingredient
110g plain flour
30g potato flour
1/4 teaspoon baking powder
large pinch salt
325ml iced water
100g camembert cheese
35g plain flour, extra
oil, for frying

Method

  1. Sift both of the flours, baking powder and salt into a bowl. Place in the fridge to chill for 30 minutes.
  2. Cut the camembert into ½ cm thick slices. Put the extra flour into a bowl. Toss each piece of camembert in the flour and gently press to coat all over. Set aside.
  3. Half fill a small saucepan with the oil and place over high heat until the surface of the oil is shimmering.
  4. Working quickly, add the iced water to the chilled flour mixture. Use chopsticks to combine, being careful not to overbeat – the mixture should be quite thin and a little lumpy.
  5. Add several pieces of camembert to the batter and use chopsticks to coat the cheese all over. Shake off any excess batter. Add the camembert to the oil and fry for 2 minutes, or until lightly golden and crispy.
  6. Drain on paper towel and repeat the process with the remaining camembert. Serve immediately.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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