Coriander Fritters
The secret to an Italian-style dish is to use olive oil in the batter.
The root of coriander is the most fragrant, sweet, and delicious part. Don't throw away the root, wash it thoroughly and enjoy it. Deep-frying coriander removes its strong flavor, so even those who don't like it can enjoy it.
The root of coriander is the most fragrant, sweet, and delicious part. Don't throw away the root, wash it thoroughly and enjoy it. Deep-frying coriander removes its strong flavor, so even those who don't like it can enjoy it.
How to make it
1
Mix [A] together to make the batter. Cut the coriander into 5cm pieces
2
Coat the coriander in the batter and fry in 180°C oil for about 1 minute and a half
3
If you have shrimp, squid, or scallops, coat them in a moderate amount of flour, coat them in the batter, and fry until crispy
4
Once fried, remove to a tray, sprinkle salt and Italian parsley all over, and arrange on a plate
material
-
[A]
- Tempura flour
- 130g
-
- water
- 200cc
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- Palm
- 1 bundle
-
- Peeled shrimp
- If you like
-
- squid
- If you like
-
- Scallops
- If you like
-
- cake flour
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- salt
- Small amount
-
- Italian parsley chopped
- Small amount
[PR]
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