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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.
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 2
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.
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.
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.