Persimmon fritted kekka sauce
When frying, remove any crumbs frequently to prevent the oil from spoiling and ensure evenly fried food.
When deep-frying basil leaves, be careful as the moisture in the leaves will evaporate and cause the oil to splatter.
When deep-frying basil leaves, be careful as the moisture in the leaves will evaporate and cause the oil to splatter.
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
Ingredientsfor 3 people
-
- persimmon
- 1 piece
-
- Cherry tomato
- 120g
-
[A]
- minced garlic
- 1/2 tsp
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- Lemon juice
- 1 tsp
-
- salt
- A little
-
- basil Chopped
- 1 piece
-
- Balsamic Vinegar
- 10cc
-
[Clothing]
- Tempura flour
- 60g
-
- water
- 90cc
-
-
Ardoino
Extra Virgin Olive
- 5cc
-
Ardoino
-
- salt
- Small amount
-
- basil
- 4 sheets
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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