Tempura Pretzel Bread With Ice Cream

Tempura Pretzel Bread With Ice Cream
 
Author:
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
  1. In a bowl whisk beer with the rice flour until very smooth.
  2. Add in salt and garlic powder and chili pepper (if using).
  3. Let sit out at room temperature for 10 minutes.
  4. Heat oil to 375 degrees.
  5. Dredge the pretzel bread into the batter coating completely with batter, letting any excess drip off.
  6. Deep-fry turning once until golden (about 3 minutes).
  7. Transfer to a plate lined with paper towels.
  8. Place tempura pretzel bread in a bowl, add your favorite ice cream.
  9. Top with chocolate sauce, caramel sauce and powdered sugar.

 

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