From Izakaya Bars to Your Kitchen: Fluffy & Sweet Garlic Tempura
Details
Hot, fluffy, and surprisingly sweet, this is garlic like you've never had it before.
Ingredients
Instructions
Prepare the Garlic
Separate the garlic heads into individual cloves and peel the skin off each one. For very large cloves, you can cut them in half. Set aside.
Make the Batter
In a bowl, combine the all-purpose flour, beaten egg, cooking sake, and cold water. Mix briefly; a few lumps are perfectly fine for a light tempura batter.
Heat the Oil
Pour about 1.5-2 inches of oil into a deep pan or pot and heat it to a low temperature of around 320°F (160°C). A good test is to drop a little batter into the oil; it should sink to the bottom and then slowly float back to the surface.
Fry the Garlic
Dip the peeled garlic cloves into the tempura batter, ensuring they are lightly coated. Carefully place the battered cloves into the hot oil.
Cook to Perfection
Fry for 7-10 minutes, turning occasionally, until the batter is a light golden color and the garlic inside is soft and cooked through. You can test for doneness by piercing a clove with a skewer or chopstick; it should go through easily.
Serve Hot
Remove the tempura from the oil with a slotted spoon and let it drain on a wire rack or paper towel. Serve immediately with a side of salt or a small dish of soy sauce for dipping.
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