We realize frying food isn’t the healthiest option, however, if you’re a fan of Japanese Tempura, this little non-stick pan really makes it easy. It comes in multiple colors and I chose the green one. Acceptable cooking sources are gas, electric and induction surfaces. You will receive a temperature gauge, a grid on the lid for drippings, and a removable lid. The stainless steel model doesn’t have a non-stick surface…harder to clean. You can find this little gem on Amazon.
Today, we decided to fry up the following:
- Korean Zucchini, sliced
- Why a Korean Zucchini…it’s lighter and a little sweeter than squash. The skin is thinner…easier to eat.
- Yellow Pepper, sliced
- Fresh Green Beans, trimmed ends
- Shrimp, shelled and deveined
- Delmonico Steak, cubed
- Fontina Cheese, cut into thick strips
- Broccoli, cut into halves
Everything was battered in a Korean Batter sold in Asian Grocery Stores or found online and fried in 48oz of vegetable oil. The batter comes in powder form and you just mix it with water. You don’t want to add too much…gradually add water to the mix until the batter has a thick consistency for dipping. Below is my favorite brand. The batter is very crispy and light.
We decided to test the fryer on an induction cooktop. It performed very well. I’m always excited to find a new induction pan, since the interest in induction has grown. The burner was turned up to medium high until the temperature gauge reached 320. Then we fried away. I thought the oil would splatter around on the cooktop, but it pretty much stayed contained within the pot because of its curved upper lid. The best part is the lid. We rested each fried item on the grill found inside the lid and the oil dripped back into the pan. Genius!
Everything turned out really well and very crispy. Steak and cheese are not typical ingredients found in tempura, but it was our favorite. I would say, fry up whatever floats your boat! 🙂
Next time I’ll try chicken wings with a different batter and then season them with greek seasoning to give it a kick!
If you have any questions about this post, feel free to call me in the showroom.
Happy Frying!