Chocolate fudge Coca-Cola tempura
When there’s that little bit of chocolate fudge leftover, you can spruce it up in the best possible way. Deep fry in a Coca-Cola batter and serve on a chocolate sauce. The Preca sisters share this incredibly easy recipe.
8 April 2017, 7:00am
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Chocolate fudge Coca-Cola tempura
Ingredients
- 150g self raising flour
- 180ml Coca-Cola, cold
- 100g squared chocolate fudge
- Vegetable oil, for deep-frying
- Chocolate sauce, to serve
- Ice cream, to serve
Method
- In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 180°C, or until a small piece of batter starts to bubble vigorously when placed inside.
- In large mixing bowl, whisk together the self-raising flour.
- Gradually and gently whisk in the cold Cola-Cola mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
- Working in batches, using tongs or chopsticks dip the chocolate fudge into batter and fry, turning occasionally, until golden.
- Transfer to paper towels to drain. Return oil to 180°C between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
- Serve tempura immediately with chocolate dipping sauce and ice cream.
This recipe first appeared on Gourmet Today TV, aired on TVM on 8 April, 2017.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
