Crispy Tempura Cranberry Bites (Printable Version)

Sparkling tempura batter elevates tart cranberries into irresistible crunchy bites for any festive table.

# What You’ll Need:

→ Cranberries

01 - 1 ½ cups fresh or thawed frozen cranberries

→ Tempura Batter

02 - ¾ cup all-purpose flour
03 - ¼ cup cornstarch
04 - ½ teaspoon baking powder
05 - ¼ teaspoon salt
06 - 1 large egg
07 - ¾ cup ice-cold sparkling water

→ For Frying

08 - Vegetable oil, for deep frying

→ Optional Garnish

09 - 2 tablespoons powdered sugar, for dusting
10 - 1 tablespoon finely chopped fresh mint

# Step-by-Step Guide:

01 - Pat the cranberries dry thoroughly using a paper towel to eliminate excess moisture.
02 - In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well incorporated.
03 - In another bowl, lightly beat the egg and whisk in the ice-cold sparkling water until combined.
04 - Pour the wet mixture over the dry ingredients and gently stir just until incorporated. Do not overmix; slight lumps are acceptable.
05 - Pour vegetable oil into a deep saucepan or fryer to a 2-inch depth. Heat to 350°F, monitoring temperature with a kitchen thermometer.
06 - Working in small batches, dip cranberries into the tempura batter, ensuring each surface is well coated.
07 - Carefully lower battered cranberries into the hot oil using a slotted spoon. Fry for 1 to 2 minutes, turning as necessary until golden and crisp.
08 - Transfer fried cranberries to a plate lined with paper towels to drain and remove excess oil.
09 - If desired, dust with powdered sugar and sprinkle with freshly chopped mint. Present warm for optimal texture.

# Additional Tips::

01 -
  • Uses just a handful of ingredients you probably have on hand
  • Takes less than forty minutes from start to crunchy finish
  • Perfect for entertaining because they stay crisp and look beautiful
  • Delicious balance of sweet and tangy that wakes up your palate
02 -
  • High in vitamin C and antioxidants from the cranberries
  • Light and crisp for snacking that won&t weigh you down
  • Completely vegetarian and easy to adapt for gluten free diets
03 -
  • Be sure the oil is at the correct temperature so the tempura cooks quickly and does not soak up oil
  • Keep batter ingredients very cold until the last minute Do not let the mixture sit too long
  • Work in small batches when frying to avoid overcrowding and temperature drops
  • A little practice with tempura makes perfect so do not give up after your first try The reward is a plate of golden crispy bites that melt in your mouth

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