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Deep-fried Zucchini Flower with Tomino Cheese, Grape Must and Beetroot Ketchup with red Shiso leaf

Deep-fried Zucchini Flower with Tomino Cheese, Grape Must and Beetroot Ketchup with red Shiso leaf

A delicious appetizer recipe prepared by chef Chris Denney for Live From London event: find out how to make a deep fried zucchini flower with tomino cheese.

16 June, 2015
Average: 1.9 (16 votes)

Dietary Consideration

serves for


total time

1 HR 35 MIN


1 l juice, fresh organic
Grape must
350 g
freshly ground
Agar agar
15 g
4 flowers (2 per portion)
Tomino cheese
80 g
All purpose flour
1 tbsp
Tempura batter
200 g
260 g San Pellegrino Fizzy mineral
1 cube
1 l
2 red or other salad leafs


Step 01

For the ketchup

  • Place the beetroot juice, grape must, salt, pepper and agar agar in a saucepan heat and allow to boil for 10 seconds.
  • Remove from the heat allowing the jelly to set and then emulsify with a hand held blender until smooth. Transfer to a bottle or container.
  • Gently open each courgette flower, remove the stamen, place 20 g of Tomino cheese inside each flower, wrap petals back around the cheese and twist/squeeze petals together and lightly dust in flour.

Step 02

For the tempura

  • Place the tempura mix in a bowl add 260 g of fizzy water and the ice cube, whisk until smooth.
  • Heat a medium sized pan over half full with oil to 185°C.
  • Dip the zucchini flowers one at a time in the batter, turning to evenly coat, carefully place into the hot fat and cook for approx. 1 -2 minutes turn and cook for a further 1-2 minutes until golden and crisp.
  • Remove with a slotted spoon and place onto kitchen paper, keep warm, repeat until all are cooked.  

Step 03

To serve

  • Place 25 g approximately of the beetroot ketchup onto each plate, rip a Shiso leaf in half and place onto of the ketchup, top with the cooked zucchini flower and repeat for the other plate.

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