Tangerine tempura

Although a less obvious way of using tangerines, this is both a delicious and surprising dish. Adds a lovely contrast to the taste, structure, and temperature of desserts.

Tangerine tempura

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tempura flour



ice-cold water



icing sugar

Preparation method

  • Mix the tempura flour with cold water to make a tempura batter.
  • Heat a neutral oil to 180 °C.
  • Remove the membranes from the tangerine.
  • Pat the tangerine segments dry.
  • Dip them in the tempura batter and remove any excess mixture.
  • Briefly deep fry in the oil and drain on kitchen paper.
  • Immediately dust with icing sugar.

Serving suggestions

  • As part of a dessert with citrus fruit.
  • Serve without icing sugar as part of savoury dishes, e.g. langoustines or crab.

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