7. BACON TEMPURA

serves six


12 strips thick-cut bacon
canola oil
2 egg whites
1 1/2 cups flour
1 1/2 cups club soda
salt

Separate strips of bacon, then lay half the slices in a large skillet in a single layer. Cook over medium heat, turning occasionally, until lightly browned by still pliable, about 10 minutes. Let bacon drain on paper towels. Repeat process with remaining bacon.

Pour oil into a heavy medium pot or a wok to a depth of 2” and heat over medium heat until temperature registers 375˚ on a candy thermometer.

Meanwhile, whisk egg whites in a large bowl until soft peaks form. Using a rubber spatula, fold one-quarter of the flour, then one-quarter of the club soda, at a time into whites, folding thoroughly after each addition until batter is smooth.

Working in batches, dip bacon into batter, then deep-fry, turning once, until bacon is golden brown and crisp, about 6 minutes per batch. Drain on a wire rack. Season to taste with salt and serve immediately.


courtesy of: Chef Bill McDaniel, Red Cat, 227 10th Avenue, New York, New York 10011, (212) 242-1122