Crispy Camping Tempura Delight
Crispy Camping Tempura Delight
Making Delicious Deep-Fried Delights for a Camping Trip
On a recent camping trip with the kids, I decided to make some crispy deep-fried treats to go with our tteokbokki. They turned out wonderfully crispy and delicious! This recipe is perfect for an outdoor adventure or even a fun meal at home, offering a delightful crunch that everyone will love.
Frying Ingredients- 5-6 medium sweet potatoes
- 1 medium potato
- 2 medium carrots
- 10 perilla leaves (깻잎)
- 1 medium onion
- 1 red chili pepper
- 4 cups tempura flour
- 1 tsp salt
- 1 tsp dried parsley
- 200g ground beef (or thinly sliced beef)
Cooking Instructions
Step 1
Begin by thoroughly washing and preparing all the vegetables for frying. Using fresh ingredients like sweet potatoes, potatoes, onions, carrots, perilla leaves, and red chili peppers will significantly enhance the flavor and texture of your fried items.
Step 2
Julienne the vegetables into consistent, bite-sized strips, approximately 0.5 cm thick. This ensures they fry evenly and don’t burn too quickly. For the onion, cut into strips. The perilla leaves can be left whole, halved, or cut lengthwise, depending on your preference.
Step 3
In a large bowl, combine 1 cup of tempura flour with water, gradually adding the water while stirring. Aim for a batter consistency that is neither too thick nor too thin – it should flow smoothly from a whisk or chopsticks. Ensure there are no lumps.
Step 4
Add the julienned vegetables to the batter along with half a tablespoon of salt. Toss everything together gently to coat the vegetables evenly. If the vegetables are very wet, pat them dry with a paper towel before mixing to help the batter adhere better.
Step 5
Pour a generous amount of cooking oil into a deep frying pan and heat it over medium heat. To check the oil temperature, drop a small amount of batter into the oil; it should float to the surface immediately. Carefully use your hands or chopsticks to pick up portions of the coated vegetables and gently place them into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy fries.
Step 6
While sweet potatoes can be fried with other vegetables, for an extra crispy and tender result, it’s recommended to fry them separately. Slice them into appropriate, bite-sized pieces, about 1 cm thick.
Step 7
In a separate bowl, mix 2 cups of tempura flour with water until you achieve a smooth, pourable batter consistency. Stir in the dried parsley, then add the sliced sweet potatoes and toss to coat them evenly with the batter.
Step 8
Once the oil reaches the optimal frying temperature, carefully add the batter-coated sweet potato slices. Fry them for about 3-5 minutes, or until they are golden brown and cooked through.
Step 9
To prepare the perilla leaf rolls, lay a perilla leaf flat. Spread the ground beef evenly over one side. Season the beef with 0.5 tsp salt and 3 tsp tempura flour, mixing well. Fold the perilla leaf in half, enclosing the seasoned beef.
Step 10
Gently place the prepared perilla leaf rolls into the hot oil. Fry for about 1-2 minutes, or until the leaves are crisp and the beef inside is cooked. Be careful not to over-fry, as the leaves can burn quickly.
Step 11
Once all the fried items are cooked to a beautiful golden-brown color, remove them from the oil and place them on a wire rack or paper towels to drain any excess oil. Arrange the finished tempura attractively on a serving plate.
Step 12
The combination of spicy tteokbokki and these homemade crispy tempura is simply fantastic! The kids absolutely loved them on our camping trip. Why not try making these easy-to-prepare fried delights yourself? Whether for a special occasion or a fun family meal, they are sure to be a hit. Enjoy the wonderful contrast of crispy exterior and tender interior!^^
