Courgette Fritti, Lemon, Dill Aioli
Ingredients
120g Courgette, sliced
20g Dill mayo
10g Hot honey
2g Picked mint
1/6 Lemon wedge
45g Gluten Free Flour
60g White Wine
Allergies Mustard, egg, Sulphites
Author: Gregory Poole
MOP
- In a bowl, whisk the Gluten free flour with the white wine to make a light batter. Note: The batter must be made to order and portioned out individually
- Lightly batter both the courgette & lemon slices but add the courgette first to the fryer and then the lemon second
- Lightly fry both at 160’c for 2 min then in 180’c for a few seconds until golden brown, once cooked place on a J-Cloth for excess oil
- NOTE: Please be cautious the ingredients don’t stick to the fryer or to one another
- add the dill mayo on the small speckled plate then add the courgette & lemon, season and garnish with mint and hot honey
Dill Aioli
Ingredients
360g Mayo
5g Garlic, confit
40g Lemon, juiced
20g Dill
5g Salt
MOP
- Place the first set of ingredients into a blender and blitz until smooth
- Fold in the second set of ingredients
- Store label and refrigerate