Watermelon Tempura

Makes 16 servings


  • 16 wedges of watermelon, about 2" thick

Tempura Batter

  • 1 cup flour
  • 1 cup cornstarch
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 eggs
  • 1 cup soda water
  • 2 qt vegetable or canola oil

Almond Powdered Sugar - yields 1 cup

  • 1 cup whole almonds, blanched
  • 1 tsp sugar
  • ¼ tsp  salt

Buttermilk Ice Cream - yields 1 quart

  • 2 cups heavy cream
  • 2 cups whole milk
  • 2 cups buttermilk
  • 8 eggs yolks
  • 7 oz sugar
  • 1 vanilla bean
  • 2 tsp salt

Special Equipment

  • ice cream machine


Make Tempura Batter & Fry Watermelon

  1. Whisk  flour, baking powder, cornstarch and salt together. Add eggs and whisk
  2. Slowly add soda water until completely smooth. Mixture should coat the back of a spoon. If too thick, add more soda water. If too thin, add more flour
  3. Allow mixture to set for 1-2 minutes before use
  4. Heat oil to 350º. Take a few drops of the batter and drizzle them into oil. If they rise up to the surface, and begin to brown, the oil is ready to fry
  5. Dip watermelon into batter, and place into oil. Use tongs and move melon around to ensure that it hasn’t stuck to the bottom of the pan
  6. Fry melon for 1-1½ minutes, or until outside is crispy and golden in color. Pull out of oil, and place on a dry paper to soak up extra oil. Sprinkle w/ a dash of salt

Almond Powdered Sugar

  1. Toast almonds on a sheet pan in a 300º degree oven for approximately 10 minutes or until almonds turn slightly tan, not brown
  2. Place almonds in a blender, and puree almonds on high
  3. Add sugar and salt, and continue to puree until almonds achieve a powder texture. Put through  a strainer

Buttermilk Ice Cream

  1. Whisk egg yolks and sugar together until smooth yellow consistency. Then whisk in 1 cup of buttermilk  until incorporated
  2. Make a slit down the middle of the vanilla bean and open. Take a spoon and scrape inside of bean
  3. Place bean and insides in a medium saucepan with cream, milk and salt. Heat mixture until bubbles form around the edge of the pot. Do not bring mixture to a boil or simmer
  4. Once mixture is hot, slowly whisk a small amount into egg mixture. If you add hot cream too fast, your eggs will cook. Once you’ve added enough hot cream that the egg mixture is warm, add egg mixture back to pot of cream. This process is called tempering your eggs
  5. Strain mixture through a chinois or strainer, and place in a large metal bowl. Fill that same pot halfway with hot water. Bring water to a rapid boil. Place bowl of cream/egg mixture on top of water to create a double boiler. This allows you to slowly stir the mixture, while scraping the sides of the bowl, without curdling your eggs
  6. Stir for approximately 7-8 minutes or until your liquid coats the back of a spoon. Once liquid is thickened, place in separate container and cool down
  7. While mixture is cooling, slowly whisk in second cup of buttermilk until incorporated. Place mixture into an ice cream machine, and churn until hardened. Place in freezer