This is a reinvention of the classic Waldorf Salad of celery, apples, and walnuts. I recreated this version for a recipe contest on Pinterest for the California Walnut Association and the Waldorf Astoria Hotel. The apples, celery and walnuts are fried in a light & crispy tempura batter made out of brown rice & double milled semolina flours, and ice-cold Pellegrino water. I served it with a sweet mayo and sour cream dip on the side. Who doesn’t love tempura!
Waldorf Salad Fritti
- ¼ cup mayo
- ¼ cup sour cream
- 2 tablespoons brown sugar
- juice ½ lemon
- ½ cup brown rice flour
- ½ cup double-milled semolina flour
- 1 teaspoon baking powder
- 2 tablespoons cornstarch
- 1 teaspoon fine sea salt
- 1 ½ cups ice cold Pellegrino - with a few ice cubes
- 1 green apple cored, cut in ⅓ inch slices
- 3 stalks celery cut in 3 inch pieces
- ½ cup California walnuts
- 3 cups canola oil
- Thoroughly whisk mayo, sour cream, lemon juice and brown sugar in a small bowl, cover, and store in fridge to chill until ready to serve.
- Bring oil to 350 degrees in a medium pan on the stove. Use a candy thermometer to monitor temperature.
- For batter, lightly whisk rice and semolina flours, cornstarch, baking powder, salt and ice cold water in a small bowl. It is OK to have a few lumps. Make batter right before frying.
- Dip ingredients in batter.
- Fry in oil for 2-3 minutes until light golden and crispy. Fry in small batches, and best to fry each ingredient together for even cooking time.
- Drain on paper towels.
- To plate, arrange crispy apple, celery and walnuts on a plate. Serve the dipping sauce on the side.
- Garnish with a lemon wedge, walnut and celery leaf.