Tempura Orange
http://www.floridajuice.com/floridacitrus/recipes/grouper.htm
Florida Oranges, (whole) -- 4 each
Tempura batter -- 3 cups
Cornstarch -- 2 cups
Slice orange from top to bottom, about 3/4 of the way through; cut into 8 sections.
Pull sections of orange to loosen but do not break apart.
Dip orange into cornstarch then tempura batter; deep-fry in 350 deg F oil for 5-7 minutes; drain, hold warm.
Tempura Batter
http://www.recipesource.com/ethnic/asia/japanese/00/rec0094.html
1 cup all-purpose flour -- sifted
2 eggs -- lightly beaten
3/4 cup ice water -- the colder, the better
1 tablespoon sake (Japanese rice wine)
JENNIFER SAYS: The tempura did not come out so much as tempura as it did as just a breading. Not sure what I did wrong, but I did not get the light breading you expect from tempura.
I made the tempura oranges as wedges, and not as an entire orange hooked together as the recipe stated. I also made some tempura vegetables (yellow squash, zucchini, and sweet potato), in which I put some orange zest into the tempura batter. The orange flavor complimented the sweet potato quite well.
When I first set out my food, I did warn people that one bowl of tempura was oranges. The people who did not hear the warning were quite surprised when they tasted them- most people do not expect a fried fruit. I thought they were tasty and rather unique. An entire tempura orange would make a nice presentation if something were put on top of it. The recipe suggested grouper, but I might try some chicken and/or some salad greens with a bit of balsamic vinegar.
EMILY SAYS: Oooh, fried oranges! Worked remarkably well. This is something I'd like to repeat.
LYNDA SAYS: What a delight to bite into tempura and get orange! While these weren't crispy, the flavor was lovely and the texture of the fillings were terrific, not overcooked at all. Yum.