Fritten cheese stuffed frit

Remove the flower part of the fukinohama.

Roll the cheese in your hands and wrap it in a wipe-off bowl. At this time, wrap it between the fukinoto and cheese while pouring water-soluble tempura flour on it.

Pour cake flour and water-soluble tempura flour in the order of [2].

Fry [3] in salad oil heated to 170°C for 2 minutes, then pour it into a bowl and salt and pepper.

In a frying pan, heat the tomato sauce and anchovies, and when the anchovies have melted, add the Italian parsley and capers.
Pour [5] over [4] on a plate, and pour Italian parsley over top.

-
- Fukinoto
- Three
-
- Mozzarella cheese steppen
- 12g x 3
-
- Dissolves water according to the instructions on the tempura flour
- Appropriate amount
-
- Salad oil
- Appropriate amount
-
- cake flour
- Appropriate amount
-
- salt
- A little
-
- Pick it
- A little
-
- Tomato sauce
- 80g
-
- Anchovies
- 3 slices
-
- Italian parsley
- One Pick
-
- capers
- 5g
-
- Italian parsley finish
- Appropriate amount