Courgette fritti, sheep milk labneh, sour cherry molasses
Ingredients
200g courgette
25g Labneh
1g Sumac
10g Sour cherry molasses
5 Basil leaves
5 Mint leaves
MOP
- Place the Labneh on a walled small plate as per the image above, Labneh, sour cherry molasses.
-Mix the batter to order to ensure the batter is always perfect. Dip the courgette pieces and the 5 basil leaves in the batter and deep fry until golden brown. The batter should evenly coat each courgette piece and the courgettes should keep their colour - they mustn't turn black or brown along the seeds
-Once the courgettes and basil are golden brown, remove these to a bowl lined with a jay cloth to remove excess oil. Season these with fine salt and black pepper and toss with the mint leaves
-Place the fritti pieces on the side of the labneh and season with sumac.
Batter recipe
Ingredients
60g White wine
60g Sparkling water
120g Gluten free flour
MOP
- Mix together in a bowl and store for service.
Waiters Notes
Crispy courgettes served on sheep milk labneh, molasses and sumac.
Allergies Dairy, Gluten Sulphites