Save to Pinterest Sweet, tart cranberries enrobed in a light, crunchy tempura batter are the star of this festive appetizer, delivering crispness and vibrancy in every bite.
I created these cranberry tempura bites for a holiday party when I wanted a show-stopping appetizer that was simple and fun. Guests raved about the unexpected burst of flavor and the delightful texture.
Ingredients
- Cranberries: 1 ½ cups fresh or thawed frozen cranberries
- All-purpose flour: ¾ cup
- Cornstarch: ¼ cup
- Baking powder: ½ teaspoon
- Salt: ¼ teaspoon
- Egg: 1 large
- Ice-cold sparkling water: ¾ cup
- Vegetable oil: for deep frying
- Powdered sugar: 2 tablespoons, for dusting (optional)
- Fresh mint: 1 tablespoon finely chopped (optional)
Instructions
- Prepare the cranberries:
- Pat the cranberries dry with a paper towel.
- Make the batter:
- Whisk together flour, cornstarch, baking powder, and salt in a medium bowl. In another bowl, lightly beat the egg, then whisk in ice-cold sparkling water. Pour wet mixture into dry ingredients and stir just until combined. Do not overmix.
- Heat oil:
- Pour 2 inches of vegetable oil into a deep saucepan or fryer. Heat to 350°F (175°C).
- Dip & fry:
- Working in batches, dip cranberries in tempura batter to fully coat. Carefully drop into hot oil. Fry 1 to 2 minutes, turning occasionally, until golden and crisp.
- Drain:
- Transfer fried cranberries with a slotted spoon to a paper towel-lined plate to drain excess oil.
- Garnish and serve:
- Optionally dust with powdered sugar and sprinkle chopped mint. Serve warm.
Save to Pinterest My family always enjoys making these together; kids love dipping the cranberries into the batter. It has become a playful holiday tradition for us.
Serving Suggestions
Serve on a platter with small dipping bowls of honey or citrus sauce to further accentuate the sweet-tart flavor. They make an eye-catching addition to appetizer tables.
Variations
Try swapping out the cranberries for blueberries or mixing fresh herbs like thyme into the batter for a savory twist.
Allergen & Nutrition Info
This recipe contains egg and wheat. Each serving: roughly 65 calories, 2 g fat, 11 g carbohydrates, 1 g protein. Check powdered sugar if avoiding corn or gluten.
Save to Pinterest Enjoy these tempura cranberry bites warm for the most delightful contrast of textures and flavor. They disappear quickly!
Answers to Recipe Questions
- → Can I use frozen cranberries?
Yes, thaw frozen cranberries and pat them dry before dipping in tempura batter to avoid excess moisture.
- → Is it possible to substitute another fruit?
Blueberries work well as a substitute, offering a similar size and texture for tempura frying.
- → What oil is best for frying?
Vegetable oil is recommended for deep-frying, ensuring a clean taste and crisp texture.
- → Can I make these bites ahead of time?
They are best served fresh and warm, but you can prepare the batter and cranberries ahead and fry just before serving.
- → How can I add extra flavor?
Sprinkle flaky sea salt, dust with powdered sugar, or serve with honey or citrus dipping sauce.
- → Are these suitable for vegetarians?
Yes, they contain egg but are vegetarian-friendly. Check ingredient labels if dietary concerns exist.