Tanghulu is one part fruit, one part candy and entirely delicious! Fresh fruit skewers are dipped in a candy coating to create an irresistibly crunchy shell.
What Is Tanghulu?
Tanghulu is a Northern Chinese street food that has gained popularity worldwide, in part thanks to TikTok and social media. It’s made by placing fruit on bamboo skewers and then dipping it into a candy coating. Traditionally, it’s made with hawthorn berries, but you can use any kind of fruit you like!
Because tanghulu is best eaten right after making it, this is one of those recipes that’s much better made at home so you can enjoy it fresh. And luckily that’s easy to do—this recipe comes together quickly with just a few simple steps.
Why You’ll Love This Tanghulu Recipe
- Colourful and fun . Tanghulu is not only tasty, it also has visual appeal with the colourful fruit and shiny exteriors. (For more colourful fruit recipes, try my fruit pizza recipe and rainbow fruit salad with maple lime dressing .)
- Easy to make . Adding corn syrup to the sugar syrup makes this recipe less likely to fail, as it keeps the sugar from crystallizing. That means even if you’ve never made candy before, you can totally handle this recipe!
- Customisable . You can use any fruit that’s in season or that you like, and mix-and-match for endless flavour combinations.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fruit – You can use any type of fruit you choose for this recipe. A variety of different fruit looks pretty on the skewers!
- Sugar – Everyday granulated sugar. Make sure it’s vegan!
- Water
- Corn syrup – I use light corn syrup, which is clear in color and has a vanilla flavour.
How to Make Tanghulu
- Prep the fruit . Wash and dry the fruit.
- Assemble the skewers . Place one to three pieces of fruit on each skewer.
- Start the coating . Combine the sugar, water and corn syrup in a saucepan and bring it to a boil.
- Boil . Cook the syrup until the temperature reaches 290ºF on a candy thermometer. Turn down the heat to keep it from continuing to rise.
- Dip the fruit . Dip the fruit skewers into the coating. Let the excess drip off.
- Cool and serve . Place each fruit skewer on a baking sheet lined with parchment paper or a silpat. Once the coating hardens, serve the tanghulu.
Tips for Success
- Dry the fruit well . Make sure to dry the fruit well before skewering it, as any excess moisture can prevent the sugar syrup from forming a nice coating.
- Use a thermometer . For best results, use a candy thermometer to monitor the temperature of the sugar syrup. If you don’t have one, you can drizzle a spoonful of syrup into a bowl of cold water; if it forms a ball that is hard yet pliable, it’s ready to use.
- Be careful when handling hot sugar syrup . When the sugar syrup reaches high temperatures, it can cause burns if it comes into contact with skin.
- Try toppings . After dipping the tanghulu, you can roll them in toppings like sprinkles, nuts, or sesame seeds before the coating completely hardens.
How to Store Tanghulu
Tanghulu is best eaten right after you make it. However, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
More Vegan Fruit Recipes
- Grilled Stone Fruit with Coconut Cream
- Apple Chips
- Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
- Strawberry Salsa
- Summer Fruit Spring Rolls with Mango Dip
Ingredients
- 2 pounds fruits of your choice
- 2 cups sugar
- ¼ cup water
- ⅓ cup corn syrup
Instructions
- Wash and dry all fruits you’ll use.
- Arrange fruit on a bamboo skewer, 1-3 pieces per skewer.
- Combine sugar, water and corn syrup in a medium saucepan and bring the mixture to a boil.
- Boil until the temperature reaches 290 degrees Fahrenheit. This will take approximately 5-10 minutes. When the sugar and water mixture has reached the desired temperature turn the temperature down slightly to prevent burning.
- Dip your fruit skewer into the sugar mixture to coat the fruit.
- Place each fruit skewer on a silicone baking sheet or parchment paper. The coating should harden almost immediately. This recipe is best eaten right away.
Notes
Tanghulu
Ingredients
- 2 pounds fruits of your choice
- 2 cups sugar
- ¼ cup water
- ⅓ cup corn syrup
Instructions
- Wash and dry all fruits you’ll use.
- Arrange fruit on a bamboo skewer, 1-3 pieces per skewer.
- Combine sugar, water and corn syrup in a medium saucepan and bring the mixture to a boil.
- Boil until the temperature reaches 290 degrees Fahrenheit. This will take approximately 5-10 minutes. When the sugar and water mixture has reached the desired temperature turn the temperature down slightly to prevent burning.
- Dip your fruit skewer into the sugar mixture to coat the fruit.
- Place each fruit skewer on a silicone baking sheet or parchment paper. The coating should harden almost immediately. This recipe is best eaten right away.
Notes
Nutrition
Tanghulu https://jessicainthekitchen.com/tanghulu/ August 19, 2024
Just say no to sad, soggy hash browns! This hash brown recipe delivers perfectly browned, fabulously crispy potatoes every single time.
Hash browns are one of those recipes that seems like it should be easy, but if you’ve made one too many skillets of pale, oily, soggy hash browns or they always end up burnt on the outside and under-cooked on the inside, you know how challenging it can be. But with this simple hash brown recipe, you’ll never have to settle for less than perfect hash browns again!
There are no special ingredients here—it’s all about technique. Once you master that, you just need potatoes, oil, and seasonings for the best hash browns ever.
Why You’ll Love This Hash Brown Recipe
- Crispy, golden brown perfection . That crisp exterior is what makes hash browns so delicious! (If you love crispy potatoes, try my crispy smashed potatoes and air fryer shoestring fries too.)
- Easy to make and easy to customise . Once you nail this simple hash brown recipe, you can tweak it and put your own spin on it.
- Budget-friendly . Potatoes are an affordable ingredient when you’re looking to keep your grocery spending in check, but hash browns are so tasty, you won’t feel like you’re sacrificing!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – The best potatoes for making hash browns! I highly recommend sticking with Russets rather than using red or Yukon gold.
- Olive oil – Or another oil you like to cook with, like avocado oil.
- Onion powder – For savoury flavour without having to dice actual onions.
- Salt and pepper
How to Make Hash Browns
- Rinse and soak . Rinse the shredded potatoes in cool water, then drain them. After this, fill a bowl with fresh cool water and soak for 10 minutes.
- Squeeze out the liquid . Transfer the potatoes to a cheesecloth and wring out the water.
- Heat the oil . Set a large skillet over medium-high heat and warm up 3 tablespoons of oil.
- Add the potatoes . Place the shredded potatoes into the skillet and add the onion powder, salt, and pepper.
- Cook . Let the potatoes cook undisturbed for 5-6 minutes, until the bottom is browned and crispy.
- Flip . Cut the hash browns in half with a spatula, then flip each half over. Cook until browned.
- Finish . Cut the hash browns into 4 wedges and serve.
Tips for Success
- Use the largest holes in a box grater . You don’t want to grate the potatoes too finely!
- Get out as much liquid as possible . This is essential for achieving crispy hash browns. Really wring them out until no more liquid comes out.
- Make sure the oil is hot . One of the biggest mistakes in making hash browns is to add the potatoes before the skillet is sufficiently heated; then, the potatoes absorb the oil and get soggy. When the oil is sizzling hot, you get that nice crispy layer on the bottom.
- Let them cook undisturbed . Resist the urge to stir or move the potatoes around in the pan. This will allow them to get crispy without breaking apart.
Variations
- Try different seasonings. Seasoning salt, garlic powder, smoked paprika, or Italian seasoning can all add different flavour profiles to your hash browns.
- Add in veggies. Mix in some bell peppers or onions; if you’re using onions, I recommend grating them and squeezing out the liquid with the potatoes.
- Make them cheesy . After flipping the hash browns, add your favourite vegan cheese shreds over the top.
What to Serve With Hash Browns
For a savoury vegan breakfast, pair this hash brown recipe with a fluffy tofu scramble and tempeh bacon . If you love complementing sweet breakfast foods with savoury hash browns, these silver dollar pancakes or vegan waffles would be perfect!
How to Store Leftovers
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in a skillet over medium heat with a bit of oil to restore their crispiness.
Can I Freeze This Recipe?
Potatoes do not freeze well, so I don’t recommend freezing this recipe. The texture changes upon freezing, thawing, and reheating.
More Vegan Potato Recipes
- Loaded Potato Salad
- Duchess Potatoes
- Parmesan Crusted Potatoes
- Air Fryer Smashed Potatoes
- Air Fryer Potato Wedges
Ingredients
- 2 large Russet potatoes , peeled and shredded, 658 g
- 3-4 tablespoons olive oil , 34 – 46 g
- ½ teaspoon onion powder
- Salt and pepper to taste , I used about 1 teaspoon kosher salt and ½ teaspoon black pepper
Instructions
- Place the shredded potatoes in a large bowl. Rinse them with cool water and drain. Then fill the bowl with cool water and let them soak for 10 minutes.
- Remove the potatoes and dry them by squeezing through a cheesecloth or jelly bag. You can also use a dish towel, although it may stain. Remove as much moisture as possible.
- Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and wait until it’s shimmering.
- Add the potatoes to the skillet. Sprinkle the top with the onion powder, salt and pepper. Gently press into an even layer.
- Cook for 5-6 minutes until the underside is golden brown. Do not stir the potatoes.
- Use your spatula to cut the hash browns in half. Carefully flip each half over and cook the other side. If your pan is dry, add the remaining 1 tablespoon of oil to keep the potatoes from sticking.
- Once browned, remove the pan from heat. Cut the hash browns into four pieces and serve.
Notes
- Shred the potatoes with the largest holes on a box grater.
- The more you rinse the potatoes, the crispier they will be. But washing away all the starch will reduce their ability to hold together in a patty.
- Serve with fresh vegetables, vegan cheese, or your favorite condiments
- Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in a skillet over medium heat with a bit of oil to restore their crispiness.
