Apple Tempura

  1. Break the tamarind into small pieces and put it in a bowl.
  2. Cover with simmering water.
  3. When the water has cooled, drain.
  4. Discard the water.
  5. Pass the tamarind through a food mill fitted with the fine disk.
  6. Mix the tamarind with the salt, maple syrup, and honey.
  7. Taste and adjust to your preference.
  8. Put the water, vinegar, and sesame and grapeseed oils in a mixing bowl and whisk well.
  9. In a separate bowl, whisk the rice flour, salt, baking powder, and baking soda together.
  10. Add gradually to the wet ingredients, whisking slowly, and continue to whisk until the batter is smooth.
  11. Heat 3 inches of canola oil in a saucepan to 350 to 365F.
  12. Set a baking sheet with a rack on top next to the stove.
  13. Meanwhile, peel and core the apples; cut each into 8 wedges.
  14. Stick a skewer lengthwise into each wedge of apple.
  15. Working in batches, dip each apple wedge into the batter and let the excess dribble off.
  16. Lower into the oil partway and hold for about 10 seconds.
  17. Then lower the wedge in the rest of the way and lean the skewer against the side of the pan.
  18. This two-stage process ensures that the tempura wont stick to the bottom of the pan.
  19. Fry until the batter is pale gold and crisp, about 3 minutes.
  20. Drain on the rack and serve hot, with the dipping sauce.

brick tamarind, salt, maple syrup, honey, cold water, sherry vinegar, sesame oil, grapeseed oil, rice flour, salt, baking powder, baking soda, canola oil, gala apples

Taken from www.epicurious.com/recipes/food/views/apple-tempura-376910 (may not work)

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