Tempura Pretzel Bread With Ice Cream
Author: Lisa
Ingredients
- 8-10 pcs. Labriola Pretzel Bread, cut into 1 -2” pieces
- ¾ cup beer (do not use a dark beer!)
- ¾ cup rice flour
- ¾ teaspoon salt
- ¼-1/2 teaspoon scichimi togarashi (optional)
- 1 teaspoon garlic powder (optional or to taste)
- vegetable oil (for deep frying)
- 1 cup chocolate sauce
- 1 cup caramel sauce
- powdered sugar
Instructions
- In a bowl whisk beer with the rice flour until very smooth.
- Add in salt and garlic powder and chili pepper (if using).
- Let sit out at room temperature for 10 minutes.
- Heat oil to 375 degrees.
- Dredge the pretzel bread into the batter coating completely with batter, letting any excess drip off.
- Deep-fry turning once until golden (about 3 minutes).
- Transfer to a plate lined with paper towels.
- Place tempura pretzel bread in a bowl, add your favorite ice cream.
- Top with chocolate sauce, caramel sauce and powdered sugar.
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