Gorgonzola Stuffed Date Tempura Poppers

• 10-12 pitted Dates, bite sized
• 1/2 cup crumbled Gorgonzola cheese
• 1 cup All purpose flour
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt (or to taste)
• 1/2 teaspoon black pepper powder (or to taste)
• 1 teaspoon Sesame oil
• 1 egg yolk
• 1 1/4 cups ice cold water
• 4-5 cups Oil for deep frying (any one of peanut, canola, vegetable or grapeseed oils)

1. Stuff the Dates with Gorgonzola cheese (alternatively you can use Bleu Cheese or Feta or Goat cheese)rnIf your Dates are too big, cut into half for smaller bites.
2. Heat oil (about 3 inches high) in a wide saucepan. Oil temperature should be around 325 degrees Fahrenheit for crispy tempura.
3. In the meantime in a large bowl add flour, baking powder, salt, pepper, sesame oil and whisk well.
4. In a separate bowl whisk the egg yolk and add 1 1/4 cup of ice water to it. Add this liquid to dry ingredients and mix lightly (chop sticks are the best. If not, use a fork).Do not over mix, let the batter remain lumpy.
5. Dip the Dates in the batter and fry them 4-5 at a time till golden brown, about 1 minute. Transfer to paper towels to absorb excess oil.rnServe immediately with tempura dipping sauce.

dates, gorgonzola cheese, flour, baking powder, salt, black pepper, sesame oil, egg yolk, water, peanut

Taken from food52.com/recipes/68598-gorgonzola-stuffed-date-tempura-poppers (may not work)