Q&A
...your questions answered. A blog by Claire - The Raclette and Fondue
A Seaford or Vegetarian Fondue Recipe I found that I thought you might like....
Posting date: 11th November 2010 10:41
This recipe combines a light and crispy tempura better for a seafood or vegetarian hot oil fondue
Seafood and Vegetarian Tempura Batter
- 125 ml White Flour
- 125 ml Corn Starch
- 5 ml Sugar
- 5 ml Baking Powder
- 5 ml Baking Soda
- 2 ml Salt
- 1 Egg, beaten
- 160 ml Water
- Peanut Oil
- Seafood and Vegetables for Dipping
1. Sift the flour, corn starch, sugar, baking powder, baking soda and salt together.
2. In a large bowl, combine the egg and water.
3. Add the dry ingredient to the bowl and mix until blended but lumpy.
4. Dip your shrimp and veggies one by one into the bowl and coat them with the batter.
5. Using your fondue fork, deep fry your battered shrimp and veggies in the peanut oil of your fondue pot.
6. Once the batter turns golden, remove the shrimp and veggies from the oil and let them drain on paper towels to absorb some of the fat.
7. Dip the cooked seafood or vegetables dip of your choice
From www.bestfondue.com
The best fondue set to use for this recipe is the Staub Mixte Fondue Set - come in a choice of colours.
Recent Postings
Spring Raclettes and Fondues are back
(5th March 2012 16:44)
Swan Raclette Care & Use Guide
(30th January 2012 13:29)
Introducing Swan Raclette Grills
(17th January 2012 09:49)
Spring Fondue Sets
(21st November 2011 12:47)
Chocolate Fondue - Switzerland
(10th November 2011 11:45)
Why is the Kuchenprofi Raclette better than cheaper brands?
(7th November 2011 13:39)
Raclette Recipe - 4 Seasons Raclette from Savoie, France
(30th June 2011 16:45)
What is a Raclette Supper?
(24th June 2011 14:10)
Kuchenprofi Luzern Fondue Set
(17th June 2011 12:27)
Shipping Fondue Plates to Australia
(5th May 2011 20:47)
Other Posting(s) on the Same Topic(s)
Spring Raclettes and Fondues are back
(5th March 2012 16:44)
Swan Raclette Care & Use Guide
(30th January 2012 13:29)
Introducing Swan Raclette Grills
(17th January 2012 09:49)
Spring Fondue Sets
(21st November 2011 12:47)
Chocolate Fondue - Switzerland
(10th November 2011 11:45)
Why is the Kuchenprofi Raclette better than cheaper brands?
(7th November 2011 13:39)
Raclette Recipe - 4 Seasons Raclette from Savoie, France
(30th June 2011 16:45)
What is a Raclette Supper?
(24th June 2011 14:10)
Kuchenprofi Luzern Fondue Set
(17th June 2011 12:27)
Shipping Fondue Plates to Australia
(5th May 2011 20:47)
