Ingredients
120g Courgette, sliced
10g Hot honey
2g Picked mint
1/6 Lemon wedge
45g Gluten Free Flour
60g White Wine
2g Salt
2g Onion powder
2g Paprika
1g Cracked black pepper
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 batterthe courgette
- 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