Crispy Aralia Buds Fritters and Assorted Tempura
Make Spring’s Finest: Aralia Buds Fritters! Plus, a Feast of Fried Goodness with Eggplant, Sweet Potato, and Shrimp Tempura
I first tasted these delightful Aralia Buds Fritters, a spring delicacy, at my in-laws’ home! My 19-month-old toddler absolutely loved them, so I decided to recreate the magic in my own kitchen. Join me in exploring this wonderful spring ingredient, the Aralia Bud, and learn how to make not only delicious fritters but also a variety of other crispy delights like eggplant, sweet potato, and shrimp tempura.
Ingredients for Aralia Buds Fritters and Assorted Tempura- 10-12 fresh Aralia buds (capturing the essence of spring)
- 2 sweet potatoes (a sweet and creamy favorite, even for kids)
- 1/2 eggplant (for a mild and tender texture)
- 3 shrimp (adding a delightful chewy bite)
- 3 Tbsp all-purpose flour (for lightly coating the ingredients)
- Vegetable oil, for deep frying (plenty needed!)
Batter for Ultimate Crispiness- 5 Tbsp tempura flour (key to crispiness)
- 3 Tbsp potato starch (absorbs excess oil and maintains crispness)
- 0.3 Tbsp chicken stock (a secret ingredient for enhanced flavor)
- 1 Tbsp cold vegetable oil (makes the batter extra crispy)
- 2-3 ice cubes (to keep the batter ice-cold)
- 5 Tbsp tempura flour (key to crispiness)
- 3 Tbsp potato starch (absorbs excess oil and maintains crispness)
- 0.3 Tbsp chicken stock (a secret ingredient for enhanced flavor)
- 1 Tbsp cold vegetable oil (makes the batter extra crispy)
- 2-3 ice cubes (to keep the batter ice-cold)
Cooking Instructions
Step 1
Begin by carefully removing any attached bud scales from the Aralia buds. Trim the tip of the buds with a knife for a neater appearance. Rinse them thoroughly under running water. This preparation step helps reduce any slight bitterness and ensures a clean taste.
Step 2
Wash the sweet potatoes well, then slice them lengthwise into approximately 0.5 cm thick pieces. Slicing them too thinly can cause them to break apart during frying, so aim for a consistent thickness. Sweet potato tempura is a hit with children!
Step 3
Slice the eggplant into pieces about 1 cm thick. Cutting them slightly thicker than paper-thin helps them maintain their shape after frying, as eggplant becomes quite soft when cooked. Using fresh eggplant will yield the best flavor.
Step 4
Prepare the shrimp for frying. First, sprinkle a little flour over the shrimp and gently rub to remove any slimy residue. Then, trim off the legs and the pointed head section. Peel the shrimp carefully, leaving the tail on if desired. This preparation makes the shrimp tempura easier to eat and more enjoyable.
Step 5
Lightly dust the prepared Aralia buds, sweet potato slices, and eggplant pieces with 1-2 tablespoons of all-purpose flour. Coating the ingredients first helps the tempura batter adhere better, ensuring a crispy coating that doesn’t fall off during frying.
Step 6
Similarly, coat the prepared shrimp evenly with all-purpose flour. This flour layer acts as a base for the tempura batter, ensuring it sticks well.
Step 7
Now, let’s make the ultimate crispy batter! In a bowl, combine 5 tablespoons of tempura flour, 3 tablespoons of potato starch, 0.3 tablespoons of chicken stock, and 1 tablespoon of cold vegetable oil. Mix these dry ingredients well. The secret to extra crispiness is to add 2-3 ice cubes to keep the batter as cold as possible. The melting ice will keep the batter chilled, resulting in a lighter and crispier tempura. Avoid overmixing; stir just enough to combine the ingredients.
Step 8
Heat a generous amount of vegetable oil in a deep pan to about 170-180°C (340-350°F). Dip the flour-coated Aralia buds, sweet potatoes, eggplant, and shrimp into the cold tempura batter, ensuring they are well coated. Carefully place them into the hot oil, frying in batches to avoid overcrowding the pan, which can lower the oil temperature. Fry until golden brown and crispy, then remove.
Step 9
Place the freshly fried assorted tempura on a plate lined with paper towels to absorb excess oil. This step is crucial for maintaining crispiness. For an even crispier result, you can briefly re-fry the tempura for about 30 seconds, or place it in an air fryer set at 180°C (350°F) for about 5 minutes. Enjoy your delicious, crispy homemade tempura immediately while it’s warm!
