Tempura Fondue

Experience the ultimate fusion of textures and flavors with this Tempura Fondue recipe—a culinary masterpiece that marries crispy, golden tempura with silky, indulgent cheese fondue. This dish features perfectly battered and fried vegetables and shrimp (optional), coated with a light-as-air tempura batter made from ice-cold water and a touch of baking powder for maximum crispiness. The tempura is paired with a rich, velvety fondue crafted from Swiss and Gruyere cheeses, gently melted with dry white wine, a hint of lemon juice, and a dash of nutmeg for depth. Whether you're hosting a dinner party or treating yourself to an elegant date night meal, this interactive and fun dish is perfect for sharing. Serve with your favorite dippers and watch as each bite becomes a tantalizing combination of crunch and creamy perfection!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 0.25 cup Cornstarch
• 0.5 teaspoon Baking powder
• 1 cup Ice-cold water
• 1 large Egg
• 3 cups Vegetables (e.g., broccoli, carrots, bell peppers, mushrooms)
• 1 pound Shrimp (optional, peeled & deveined)
• 4 cups Cooking oil (vegetable or canola)
• 1.5 cups Swiss cheese (shredded)
• 1 cup Gruyere cheese (shredded)
• 1 cup Dry white wine
• 1 clove Garlic clove
• 1 tablespoon Cornstarch (for fondue)
• 1 teaspoon Lemon juice
• 0.25 teaspoon Ground nutmeg

Directions

Step 1

Prepare the tempura batter by whisking together the flour, cornstarch, and baking powder in a medium bowl.

Step 2

In a separate bowl, gently beat the egg and mix with ice-cold water. Gradually pour this into the dry ingredients, stirring lightly until just combined. Do not overmix. The batter should be slightly lumpy.

Step 3

Prepare your vegetables by washing, peeling, and cutting them into bite-sized pieces. If using shrimp, make sure they are peeled, deveined, and patted dry.

Step 4

Heat the cooking oil in a deep fryer or large pot to 350°F (175°C).

Step 5

Dip the prepared vegetables and shrimp into the tempura batter, ensuring an even coating, and carefully drop them into the hot oil. Fry in small batches until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate to drain and keep warm.

Step 6

To make the fondue, rub the inside of a fondue pot or heavy saucepan with a cut garlic clove. Discard the garlic after use.

Step 7

In the pot, heat the white wine over medium heat until it starts to bubble. Reduce the heat to low.

Step 8

Toss the shredded Swiss and Gruyere cheeses with 1 tablespoon of cornstarch to prevent clumping.

Step 9

Gradually add the cheese mixture to the pot, stirring continuously in a figure-eight motion until smooth and melted.

Step 10

Stir in the lemon juice and nutmeg for added flavor. Keep the fondue warm over low heat or on a fondue burner.

Step 11

Transfer the crispy tempura and warm cheese fondue to the table. Serve immediately, dipping the tempura into the fondue for a perfect bite!

Nutrition Facts

Serving size	3082.1 grams (3082.1g)

Amount per serving	% Daily Value*
Calories	10849

Total Fat 1050.60g	1347%
Saturated Fat 121.10g	606%
Polyunsaturated Fat 2.00g
Cholesterol 1375mg	458%
Sodium 2094mg	91%
Total Carbohydrate 201.30g	73%
Dietary Fiber 25.10g	90%
Total Sugars 31.30g
Protein 222.60g	445%

Vitamin D 114IU	569%
Calcium 3025mg	233%
Iron 17mg	94%
Potassium 3900mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.8%

Protein: 8.0%

Carbs: 7.2%