Tempura Fondue
Experience the ultimate fusion of textures and flavors with this Tempura Fondue recipe—a culinary masterpiece that marries crispy, golden tempura with silky, indulgent cheese fondue. This dish features perfectly battered and fried vegetables and shrimp (optional), coated with a light-as-air tempura batter made from ice-cold water and a touch of baking powder for maximum crispiness. The tempura is paired with a rich, velvety fondue crafted from Swiss and Gruyere cheeses, gently melted with dry white wine, a hint of lemon juice, and a dash of nutmeg for depth. Whether you're hosting a dinner party or treating yourself to an elegant date night meal, this interactive and fun dish is perfect for sharing. Serve with your favorite dippers and watch as each bite becomes a tantalizing combination of crunch and creamy perfection!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder
- 1 cup Ice-cold water
- 1 large Egg
- 3 cups Vegetables (e.g., broccoli, carrots, bell peppers, mushrooms)
- 1 pound Shrimp (optional, peeled & deveined)
- 4 cups Cooking oil (vegetable or canola)
- 1.5 cups Swiss cheese (shredded)
- 1 cup Gruyere cheese (shredded)
- 1 cup Dry white wine
- 1 clove Garlic clove
- 1 tablespoon Cornstarch (for fondue)
- 1 teaspoon Lemon juice
- 0.25 teaspoon Ground nutmeg
Instructions
Prepare the tempura batter by whisking together the flour, cornstarch, and baking powder in a medium bowl.
In a separate bowl, gently beat the egg and mix with ice-cold water. Gradually pour this into the dry ingredients, stirring lightly until just combined. Do not overmix. The batter should be slightly lumpy.
Prepare your vegetables by washing, peeling, and cutting them into bite-sized pieces. If using shrimp, make sure they are peeled, deveined, and patted dry.
Heat the cooking oil in a deep fryer or large pot to 350°F (175°C).
Dip the prepared vegetables and shrimp into the tempura batter, ensuring an even coating, and carefully drop them into the hot oil. Fry in small batches until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate to drain and keep warm.
To make the fondue, rub the inside of a fondue pot or heavy saucepan with a cut garlic clove. Discard the garlic after use.
In the pot, heat the white wine over medium heat until it starts to bubble. Reduce the heat to low.
Toss the shredded Swiss and Gruyere cheeses with 1 tablespoon of cornstarch to prevent clumping.
Gradually add the cheese mixture to the pot, stirring continuously in a figure-eight motion until smooth and melted.
Stir in the lemon juice and nutmeg for added flavor. Keep the fondue warm over low heat or on a fondue burner.
Transfer the crispy tempura and warm cheese fondue to the table. Serve immediately, dipping the tempura into the fondue for a perfect bite!
Nutrition Facts
Calories |
10849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1050.6 g | 1347% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1375 mg | 458% | |
| Sodium | 2094 mg | 91% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 31.3 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 3025 mg | 233% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3900 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
