March 3, 2008
Let's Talk Some Fair Food or Otherwise Known as Leann and Dianne Have a "Fry" Day! Plus the Recipe for Vegtable Tempura and Soy Yogurt Dipping Sauce!
I've had a fryer for several years now. My mom got me one of those new fangled covered Fry Daddys with the built in air filter and though I don't use it that often (in fact the last time I used it was two years ago after Alexis' birthday party when we had a fish fry) it's fun to pull it out and play with it from time to time. My friend Leann got a Rival fryer and we decided right then and there we needed to get together one Saturday and just fry the heck out of everything! That Saturday was this past weekend and we had a ball!
In my fryer we made chicken fingers, fried dill pickles, tempura, french fries and pineapple eggrolls. I decided to try frying in light olive oil, as I had always wanted to try this, and I was very pleased in the results. In Leann's fryer we made corn fritters, honey mustard chicken fingers and corn dogs. Then we even heated up some light olive oil on the stove top and made some funnel cakes too! We had fair food galore and we nibbled as we cooked, and whipped up some dips as we went, including a soy yogurt sauce for the tempura, some ranch dressing for the corn fritters and some honey mustard dipping sauce for the chicken fingers and the french fries. It's fun to create as you go!
Needless to say this isn't something you want to eat everyday, but it's fun to do this sort of thing every once in a while, especially when you've been really good all week! We had some natural brewed root beer, some homemade lemonade and some natural cream sodas, we chatted, laughed and munched along the way! It was a great day all in all and over the next few days I'll be sharing the recipes with you! (On Tuesday you'll get the Tuesdays with Dorie recipe AND a "fry" day recipe!) So sit back, relax and get ready to enjoy some good old fashioned fried up food! ;o)
Up today...Tempura and Soy Yogurt Sauce! (Oh and forgive the lack of quality of the picture below. We got busy eating and I didn't get a picture of the Tempura so I zoomed in the picture of the spread above.)
What You'll Need for the Tempura:
1 cup of unbleached all purpose flour
1 cup of panko bread crumbs
1 - 1 1/2 cups of ice water
Veggies of your choice (We did mushrooms, sweet onions, zucchini and squash. I had planned to do sweet potato and asparagus, but the process of frying everything we wanted to try took longer than we thought it would initially so we nixed those two as we went along.)
Preheat oil while you are preparing the batter and your veggies. I fried these around 350 F.
Wash mushrooms and dry them. Slice onions into rounds like you would for onion rings. Slice zucchini and squash into rounds. Set aside.
In a medium sized bowl mix all ingredients together until batter forms. Dip veggies into the batter and place in the hot oil. Turn several times while frying. Remove when they are slightly golden.
Notes: The dipping sauce for tempura usually is rather salty so salt is not added to the batter. If you need to add more water do. It's all about humidity and such when you're dealing with flour. You want a slightly thick batter like you would make for pancakes that isn't overly runny. You can also use this method to make shrimp tempura.
What You'll Need for the Dipping Sauce:
1/2 cup of less sodium soy sauce
1/4-1/3 cup of Greek yogurt (Note: I used the fat free version.)
2-3 tablespoons of sesame oil
Whisk together ingredients and serve immediately with tempura.
Notes: The sesame oil gives the sauce a nice, nutty flavor, but if you don't care for sesame oil you could use olive oil instead.
Posted by Dianne at March 3, 2008 6:14 AM
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Wow! That's a lot of food! That sounds like so much fun!
Posted by: Allie at March 3, 2008 9:55 AM
We did have a lot of fun! :o)
Posted by: Dianne at March 3, 2008 1:31 PM