Fondue

Fondue has been a tradition in my family for as long as I can remember. My mom would always allow us to pick what we wanted to have for our birthday dinner.  My sister & I would always choose fondue. Mom also made it for special occasions.  On my vacation this past Christmas to see my parents, we decided to have Fondue for New Year's Eve celebration. We could not find the boxed Tempura mix anywhere.

 

FONDUE CHOICES:

• Chicken
• Steak
• Peeled shrimp
•  Broccoli
•  Green beans
•  Asparagus 
•  Zucchini
•  Onion
•  Sweet potato
•  Mushrooms
•  Bell peppers 

Cut vegetables and shrimp into similar sizes with a thin to medium thickness.

Heat oil or broth in Fondue pot, or use a large saucepan. (Use an instant read thermometer if you have one or test oil temperature by dropping a bit of batter in oil. If it sizzles it’s ready).

Over the years I have tweaked how to do it to cut down on the preperation. One of the biggest time savers is to make up small bowls of batter and let people choose what to dip into it or not.

Japanese Tempura Batter

1. 1-3/4 cups all purpose flour
2. 1-1/2 cups corn starch
3. 2 cups club soda
4. 1 tablespoon fresh herbs such as chopped basil or chives

In a medium bowl (chilled or set over an ice bath) combine the flour and cornstarch and whisk to blend.
Add club soda and whisk again.

The easiest way to fondue. place items in separate bowls, and each person gets a ramekin with batter in it. One for chicken, different one for veggies. Pierce with fondue fork, and dip in batter, then place in pot.
  
Sauce ideas
BBQ, Plum Sauce, Chinese Hot Mustard, Lemon Wedges, Sour cream mixed with onion soup mix and soy sauce

NOTE:
Any leftovers, you can finish up frying them in a deep fryer.  This is my Dad's preferred method of fondue, as he hates the slow process eating. ;)