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Savory Snack  •  January 28, 2023

Tempura Carrots with Honey Buffalo Sauce and Dilly Blue Cheese

Tempura Carrots with Honey Buffalo Sauce and Dilly Blue Cheese
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Tempura Carrots with Honey Buffalo Sauce and Dilly Blue Cheese

Serves 4-6
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Course Snack
Servings 4

Equipment

  • Large Bowl
  • Small sauce pan
  • Small Bowl
  • Large heavy bottomed pot
  • 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!

Tags

  • Honey
  • Sauces & Salsa

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