Coriander Fritters
Using olive oil in the batter is the key to an Italian-style finish.
The roots of cilantro are the most fragrant and sweetest, and therefore the most delicious part. Don't throw away the roots; wash them well and enjoy them. Frying cilantro in oil removes its strong flavor, so even those who don't like it can enjoy it.
The roots of cilantro are the most fragrant and sweetest, and therefore the most delicious part. Don't throw away the roots; wash them well and enjoy them. Frying cilantro in oil 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
-
-
Ardoino
Extra Virgin Olive - 1 tsp
-
Ardoino
-
- 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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