Crispy Field Cress Fritters: A Taste of Spring
Delicate Field Cress Fritters Recipe
Savor the aromatic essence of spring with these delicious and crispy field cress fritters. The subtle bitterness of the field cress beautifully complements the light, crunchy batter, creating a delightful snack or appetizer.
Main Ingredients
- 1 handful of fresh field cress (cleaned thoroughly, including roots)
- 1 cup tempura flour
- 1/2 cup cold water
- 1 fresh egg
- Canola oil for deep-frying (plenty)
Dipping Sauce
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
Cooking Instructions
Step 1
Begin by meticulously cleaning the field cress. Carefully trim any tough roots or debris from the fresh field cress. Rinse them thoroughly under cold running water multiple times to remove all traces of soil or grit. Continue rinsing until the water runs clear, ensuring a clean and pure flavor.
Step 2
Prepare the batter for a perfectly crispy coating. Measure out 1 cup of tempura flour. Tempura flour typically contains leavening agents and seasoning, so no additional salt is usually needed.
Step 3
Add 1 fresh egg to the mix. The egg helps to bind the batter and contributes to a wonderfully crisp texture once fried.
Step 4
Pour in 1/2 cup of cold water. Using cold water is crucial for achieving a light and crispy batter, as it minimizes gluten development. Ensure the water is chilled.
Step 5
Combine the tempura flour, egg, and cold water in a mixing bowl. Gently whisk or stir with chopsticks until just combined. It’s best not to overmix; a few lumps are perfectly fine and will result in a crispier fritter.
Step 6
Heat the oil for frying. Pour a generous amount of canola oil into a deep pan or pot, enough to submerge the fritters halfway. Place the pan over medium-high heat and allow the oil to come up to temperature.
Step 7
Test the oil temperature. Dip the tip of a chopstick or a small amount of batter into the hot oil. If it sizzles and rises immediately, the oil is ready (around 350-360°F or 170-180°C). Proper oil temperature is key to preventing soggy fritters.
Step 8
Gently add the cleaned and drained field cress into the prepared tempura batter.
Step 9
Coat the field cress evenly with the batter. Ensure each piece is lightly coated, allowing any excess batter to drip off. Avoid overly thick coatings, as this can mask the delicate flavor of the cress.
Step 10
Carefully place the battered field cress into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters. Let them fry undisturbed for a minute or two.
Step 11
Fry the fritters until they are golden brown and crispy, turning them occasionally for even cooking. Once golden, remove them from the oil using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
Step 12
Prepare a simple dipping sauce. In a small bowl, combine 1 tablespoon of soy sauce.
Step 13
Add 1 tablespoon of rice vinegar and stir well. This creates a tangy and savory dipping sauce. You can adjust the ratio to your preference.
Step 14
Serve the hot, crispy field cress fritters immediately with the dipping sauce. Enjoy the fresh, slightly bitter taste of field cress enveloped in a light, crunchy batter – a perfect taste of spring!
