Tempura Carrots with Honey Buffalo Sauce and Dilly Blue Cheese
Serves 4-6
Equipment
- Large Bowl
- Small sauce pan
- Small Bowl
- Sheet tray
Ingredients
Carrots
- 5 large carrots peeled and cut into sticks
- 1 cup all purpose flour
- ¼ cup rice flour
- ¼ cup cornstarch
- ¼ tsp kosher salt
- 1 egg
- 1 ¼ cup sparkling water
- 5 cups Canola oil for frying (I used about 5 cups)
- 1 tsp smoked paprika
- ⅛ tsp cayenne pepper
Honey Buffalo Sauce
- ½ cup crystal hot sauce or your fav vinegary hot sauce
- ¼ cup honey
- 4 Tbsp cold unsalted butter cubed
- Kosher salt to taste
Dilly Blue Cheese
- ½ cup plain full fat greek yogurt
- ½ cup crumbled blue cheese
- 2 Tbsp kewpie mayonnaise
- 1 garlic clove finely grated
- 2 green onions thinly sliced (green and white parts)
- 2 Tbsp chopped fresh dill
- Kosher salt and pepper to taste
Instructions
- In a large bowl whisk all purpose flour, rice flour, cornstarch, salt, egg and sparkling water until just combined. Lumps are ok! Refrigerate for 30 minutes.
- Meanwhile, make the sauces. For the buffalo sauce, add hot sauce and honey to a small sauce pan over medium heat. Bring to a simmer and add butter, 1 cube at a time, whisking to melt fully before adding the next cube. Once all butter is added, simmer for 2-3 minutes. Season with salt and set aside.
- For the blue cheese, mix everything together in a small bowl and season to taste with salt and pepper. Refrigerate until ready to use. Mix smoked paprika and cayenne together in a small bowl. Set aside.
- In a large heavy bottomed pot, over medium heat, add canola oil (you want about 2 inches of oil) and heat until oil is 350ºF. Line a sheet tray with a wire rack or paper towels.
- Remove batter from the fridge and place over an ice bath to keep cold as you fry. Dip a few carrot sticks at a time into the batter and toss to coat. Shake off excess batter and carefully transfer to the hot oil. Fry for 3-5 minutes until lightly golden and very crispy.
- Transfer to the prepared sheet tray and immediately sprinkle with salt. Serve immediately sprinkled with a touch of the paprika cayenne mix, and the two sauces on the side for dipping.
Tried this recipe?Let us know how it was!
