Persimmon fritted kekka sauce
When deep frying, carefully remove any fried crumbs to prevent damage to the oil and ensure the food is fried beautifully.
When deep frying basil leaves, be careful as the moisture in the leaves will evaporate and the oil will splash.
When deep frying basil leaves, be careful as the moisture in the leaves will evaporate and the oil will splash.
How to make it
1
Peel the persimmons, remove the seeds and cut into wedges about 5mm wide
2
Cut the cherry tomatoes into quarters and add [A] and mix
3
Mix tempura flour, water, olive oil and salt to make tempura batter
4
Dust the cut persimmons with plain flour (not included in the recipe), dip them in the batter from [3], and place them in oil to fry
5
When the bubbles on the surface become small and calm, remove from the pan and place in a tray
6
Deep fry 4 basil leaves in the same oil and remove to a tray
7
Place the persimmon fritters on a plate and top with the checca sauce from [2]. Garnish with deep-fried basil and sprinkle with a pinch of salt (not included in the recipe) to complete
Ingredients for 3 people
-
- persimmon
- 1 piece
-
- Cherry tomato
- 120g
-
[A]
- Chop garlic
- 1/2 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- salt
- A little
-
- Sliced basil
- 1 piece
-
- Balsamic Vinegar
- 10cc
-
[Clothing]
- Tempura flour
- 60g
-
- water
- 90cc
-
-
Olive Oil
Ardoino Extra Virgin
- 5cc
-
Olive Oil
-
- salt
- Small amount
-
- basil
- 4 sheets
[PR]
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