Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Asian Fritters

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Fruits deep-fried in Asian-style tempura batter are crisp and light on the outside, sweet and juicy within. The batter is so light that the colour of the fruit shows through. Firm fruits, such as apples and pears, are suitable and tropical fruits like the pineapple, mango, pawpaw and kiwi fruit shown here. Dry the fruit well before coating it or the batter will not adhere.
  1. Peel and slice or segment the fruits or cut them into chunks, keeping the shapes as equal in size as possible. Pat the fruits thoroughly dry with paper towels.

  2. Prepare tempura batter. Dip the fruit pieces in the batter until coated, using a pair of chopsticks or a two-pronged fork. Allow the excess batter to drain back into the bowl. Deep-fry in 190°C oil until the fritters are crisp and golden, 2-3 minutes. Drain before serving.