Tempura Bacon?

I was watching a cooking show while reading a book and the mention of a dish made me perk up my ears - The Best Thing I Ever Ate - and the dish that was put forward was tempura fried bacon rashers. I am enthralled by the idea and would like to try it - had anyone done this? Can you manage an end product that is not greasy, either from the frying oil (avoided with the tempura batter and the right temperature of oil) or the possible uncrisped bacon inside?

Never had battered bacon. I've had various sweetened kinds (brittle, Millionaire, etc.)

I suppose par-cooking the bacon first would reduce the fat it exudes while deep-frying.

Like Jeff, I'd assume one would at least parcook the bacon. If you started with raw bacon, I think the rendered fat would take off the batter.

Would you boil it or pre-fry it, do you think?

The guy on the TV show served two pieces of tempura bacon with a salad - probably an ironic juxtaposition.

while I'm not generally a fan of oven baked bacon, that would be my first instinct.
Thickest cut I could find, cook to maybe 3/4s of what I'd do for my preferred crisp.
Might require some experimenting, but not worse duty in world,

actually a few recipes if you Google.
First hit does oven bake, but uses vanilla in batter- fail!
Second pans fries, till "done but pliable"
https://www.saveur.com/article/Recipes/Bacon-Tempura/
(paging Covert, as I believe it was his favorite restaurant)

What does the recipe author mean by "bacon" here? British and Australian-style bacon is a lot leaner than bacon in the USA and probably wouldn't have the fat problem. I can't see this working with US-style bacon unless it's crisped up first.

-Paul W.

actually a few recipes if you Google.
First hit does oven bake, but uses vanilla in batter- fail!
Second pans fries, till "done but pliable"
https://www.saveur.com/article/Recipes/Bacon-Tempura/
(paging Covert, as I believe it was his favorite restaurant)

For heaven's sake do not mention that moron nor attract him to one of my threads. He is the only person I have ever put on permanent ignore.

Have a look at this method

https://www.youtube.com/watch?v=_klGYYzgavE

What does the recipe author mean by "bacon" here? British and Australian-style bacon is a lot leaner than bacon in the USA and probably wouldn't have the fat problem. I can't see this working with US-style bacon unless it's crisped up first.

-Paul W.

The bacon looked like normal North American bacon, with a fair bit of fat.

Being Canadian, of course, I'd probably go for back bacon for the leaner profile. Even though we never call it Canadian bacon, just back bacon.

Mmmmmmm...baconnnnnnnn......