Rape blossoms, broad beans and scallop fritters
Fritters made with plenty of seasonal ingredients.
Change the ingredients depending on the season and finish with a refreshing balsamic sauce.
Change the ingredients depending on the season and finish with a refreshing balsamic sauce.
How to make it
1
Mix [A] together to make the batter
2
Cut the rape blossoms into bite-sized pieces, peel the broad beans, and cut the scallops in half
3
The ingredients are coated in the batter and fried in the following order: rape blossoms, scallops, broad beans
4
Finally, coat one side of the shiso leaves in batter, deep fry until crisp, then remove from the frying pan. While still hot, sprinkle salt all over
5
Put the balsamic vinegar into a small saucepan and bring to a boil over high heat. Once reduced to about 1/3 of its original volume, place in ice water to cool, then add the lemon juice to thicken the sauce
6
Arrange the frites over the entire plate. Spoon the thickened balsamic sauce over the entire dish, and garnish with cherry tomatoes to finish
material
-
[A]
- Tempura flour
- 130g
-
- water
- 200cc
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- rape blossoms
- 60g
-
- Fra beans
- 12 grains
-
- Scallops
- 2
-
- Ooba
- 3
-
- salt
- Appropriate amount
-
- Balsamic Vinegar
- 5 tablespoons
-
- Lemon juice
- 1/2 tsp
-
- Micro tomato finishing
- Appropriate amount
[PR]
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