# Components:
→ Cranberries
01 - 1 ½ cups fresh or thawed frozen cranberries
→ Tempura Batter
02 - ¾ cup all-purpose flour
03 - ¼ cup cornstarch
04 - ½ teaspoon baking powder
05 - ¼ teaspoon salt
06 - 1 large egg
07 - ¾ cup ice-cold sparkling water
→ For Frying
08 - Vegetable oil, for deep frying
→ Optional Garnish
09 - 2 tablespoons powdered sugar, for dusting
10 - 1 tablespoon finely chopped fresh mint
# Directions:
01 - Pat dry the cranberries thoroughly using a paper towel to remove excess moisture.
02 - In a medium mixing bowl, combine the flour, cornstarch, baking powder, and salt. Whisk until fully blended.
03 - In a separate bowl, lightly beat the egg, then add the ice-cold sparkling water and whisk gently.
04 - Pour the wet mixture into the dry ingredients and stir gently. Stop mixing once ingredients are just combined; batter should remain slightly lumpy.
05 - Fill a deep saucepan or fryer with 2 inches of vegetable oil and heat to 350°F.
06 - Dip cranberries into tempura batter in small batches, ensuring each berry is thoroughly coated.
07 - Carefully drop battered cranberries into hot oil. Fry for 1 to 2 minutes, turning occasionally, until golden and crisp.
08 - Using a slotted spoon, transfer fried bites to a paper towel-lined plate to drain.
09 - Lightly dust with powdered sugar and sprinkle chopped mint before serving. Serve warm.
