Tempura-battered cranberries fried for a golden, crisp bite. Sweet, tart, and ideal for holiday snacking.
# What you need:
→ Cranberries
01 - 1 1/2 cups fresh or thawed frozen cranberries
→ Tempura Batter
02 - 3/4 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 1 large egg
07 - 3/4 cup ice-cold sparkling water
→ For Frying
08 - Vegetable oil, for deep frying
→ Optional Garnish
09 - 2 tablespoons powdered sugar, for dusting
10 - 1 tablespoon finely chopped fresh mint
# How to Make It:
01 - Pat cranberries thoroughly dry using a paper towel.
02 - In a medium mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
03 - In a separate bowl, lightly beat the egg. Whisk in the ice-cold sparkling water until evenly blended.
04 - Pour the egg and water mixture into the dry ingredients. Gently stir until just combined; it is preferable if a few lumps remain.
05 - Fill a deep saucepan or fryer with vegetable oil to a depth of 2 inches. Heat to 350°F (175°C).
06 - Working in batches, dip cranberries into the tempura batter, ensuring an even coating.
07 - Carefully drop battered cranberries into the hot oil. Fry for 1 to 2 minutes, turning occasionally, until golden and crisp.
08 - Transfer fried cranberries with a slotted spoon to a plate lined with paper towels to drain excess oil.
09 - Optionally, dust with powdered sugar and sprinkle with chopped mint. Serve warm immediately.
