Tempura Bacon


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Lord knows that bacon needs very little to make it delicious, but every now and then it’s fun to gild the lily. I present to you: deep-fried bacon. The secret to perfectly crisp and light tempura is making sure that the liquid you use (in this case water and vodka) in the batter is ice cold. Serve this with chipotle-lime mayonnaise or Nuoc Mam Cham for dipping. Even better, serve it with both.


  • cup (80 g) all-purpose flour
  • cup (60 g) cornstarch
  • tablespoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup (240 ml) ice-cold vodka
  • 1 cup (240 ml) ice-cold water
  • 6 cups (1.4 L) canola oil
  • 1 pound (455 g) thin-sliced bacon, preferably Garlic-Soy Bacon


In a large bowl, sift the flour, cornstarch, and baking powder together. Add the salt, cold vodka, and cold water and whisk until the batter is smooth. Let the batter rest at room temperature for 10 minutes to allow the flour to absorb the water.

Heat the oil in a deep-fryer or a Dutch oven over medium heat until it reaches 350°F (175°C).

On a baking sheet lined with paper towels, lay the bacon slices out in single layer and blot the tops of them with more paper towels to remove any excess moisture. Using tongs, dip each slice of bacon in the batter and fry, 3 or 4 slices at a time (do not overcrowd the pan), until the batter is golden brown and crisp and the bacon is cooked through, about 4 minutes. Drain the bacon on paper towels and let cool 5 minutes before serving.